Recipe:

1. Start by roasting the squash and optional garlic. Preheat the oven to 400 degrees and line a baking sheet with parchment paper or tin foil
2. Chop the butternut squash by laying it on its side and cutting it in half from the stem to end (lengthwise). Scoop out the seedy guts and save or discard them.
3. Coat both halves with olive oil and garnish with salt, pepper, and herbs of choice. If you want an even heavier infusion, you could coat this with an infused butter or oil as well. However i prefer just adding more butter later on.
4. If you’d like to add roasted garlic simply wrap a few cloves or the whole thing (mostly shed) in tin foil and place it on the pan with the squash.
5. Bake for about 45 minutes, until fork tender. Let cool then scoop the insides out
6. Start a pot of boiling water and prepare your ingredients for the butternut squash puree and cheese,
7. While the pasta in boiling, add the butternut squash, garlic, milk, herbs/spices, nutritional yeast (optional), and most of the canna-butter to a blender. Blend until smooth. Add more milk if needed.
8. When you strain the noodles, save a bit of the pasta water. Keep or re-add the pasta to the pot
9. Add the rest of the butter to the pasta then add the squash puree. Heat over medium-low. You can stop here for a vegan option, or add the cheese and stir until fully melted.
10. You can stop here as well, but if you wanted to add a cheesy and breadcrumb layer to the top, preheat the oven to 240 degrees, add your mac and the toppings to a heat-proof dish, and bake in the oven until everything is toasty. This is a great way to keep the mac warm for longer too.
11. Garnish, Serve, and Enjoy!