Directions

• Preheat oven to 350.
• Toss cubed butternut squash in 1 Tbs of olive oil. Sprinkle with salt and pepper and toss on a cookie sheet. Roast for 40 minutes, flipping half way through.
• In the meantime, cook 1 cup of macaroni according to package directions. Drain and set aside; allow to cool.
• Spray 4 ramekins with cooking spray, set aside.
• When squash is finished cooking, pulse it in a food processor with half-and-half until smooth.
• Preheat oven to 375.
• Over medium heat, melt butter in a large pan and saut grated onion. Stir in flour until mixture is smooth. Slowly whisk in 3 cups of milk and stir until liquid thickens.
• Add pureed squash mixture and stir to combine. Sprinkle with nutmeg, thyme, red pepper flakes, and lemon juice.
• Slowly mix in Parmesan cheese and sharp cheddar cheese. Once combined, whisk in goat cheese and stir until smooth. salt and pepper to taste.
• Mix in macaroni until it is all equally coated. Fill prepared ramekins with macaroni, sprinkle with mozzarella cheese.
• In a separate dish, combine melted butter with Panko bread crumbs and thyme.
• Top macaroni with bread crumb mixture.
• Cover ramekins with foil and bake in the oven for 10 minutes. Remove foil and broil until tops have browned; about 2 minutes.
• Serve immediately.