macaroni and cheese with butternut squash

INGREDIENTS

4 cups

cubed butternut squash, about 1 ¼ pounds

2 cups

whole-grain macaroni, 8 oz.

1 tbsp

plus 1 teaspoon avocado oil or organic canola oil, divided

shallots, chopped

3 cups

low-fat milk, divided

1/3 cup

all-purpose flour

2 tsp

Dijon Mustard

1 tsp

chopped fresh rosemary

3/4 tsp

salt

1/4 tsp

ground white pepper

6 oz

shredded Gruyere cheese, about 2 cups

3 tbsp

whole-wheat panko breadcrumbs, such as Ian’s

1/2 tsp

paprika