Roasted Garlic Butternut Squash Mac and Cheese with Crispy Herb Topping

1. Dice up a butternut squash—you’ll want about 3 cups!
2. Add this to a parchment paper lined baking sheet, along with one bulb of garlic, a sprig of rosemary, and a couple sprigs of thyme. Drizzle generously with some olive oil, and sprinkle a pinch of salt and pepper on top.
3. Roast on 425°F for 25 mins, or until the squash is soft and golden brown.
4. Transfer to a food processor along with 1/4 cup of milk or heavy cream, 1/2 cup of warm stock, 1/4 cup of sharp cheddar cheese, 1/4 tsp of salt, and a couple of sage leaves.
5. Blend until smooth and creamy!
6. Cook 2 1/2 cups of noodles using the directions (e.g., gluten free brown rice noodles!).
7. Drain the noodles, leaving a couple tbsp of pasta water behind.
8. Pour in the butternut squash mixture and toss until the noodles are coated.
9. Transfer to a 9 x 9 baking dish.
10. Mix together the crispy herb topping—1/4 cup of bread crumbs, 1 tbsp of melted butter, and 1 tbsp each of rosemary, thyme, and sage (finely chopped). Sprinkle on top of the mac and cheese.
11. Bake on 350°F for 10 minutes and then broil on high for 3 minutes to get the top extra crispy!