Butternut Squash Mac and Cheese

INGREDIENTS

1/2

butternut squash, roasted at 400 degrees F for 40-45 mins with 1/4 tsp sea salt, 1/8 tsp pepper, 1/8 tsp garlic powder, pinch ground cinnamon

1 lb

whole wheat pasta, boiled for 7 mins, drained

2 tbsp

grass-fed butter

2 tbsp

olive oil

1/4 cup

flour

shallot, chopped

1 1/2 cups

whole milk

1 1/2 cups

chicken stock

1 cup

havarti cheese, shredded

1 cup

raw milk cheddar, shredded

1/2 tsp

sea salt

1/4 tsp

black pepper

1/4 tsp

chili powder

freshly ground nutmeg

roasted butternut squash

sage leaves, finely chopped

springs thyme, leaves removed

1 cup

panko bread crumbs

1/4 cup

grated Parmesan cheese

1 tbsp

grass fed butter, cold

1/2 tsp

sea salt

1/4 tsp

black pepper