Butternut Mac and Cheese

Courtesy of Isac Fierros, Full Belly Kitchen

A favorite with elementary school farm visitors!
We make our butternut purée by roasting halved squash (skin on, seeds removed) but you can also roast whole and remove the seeds later, or you can steam or sauté the squash before pureeing. 

Butternut purée - 3 cups
Butter - 1 stick
Garlic - 6 or 7 cloves
Cream Cheese - 1 bar or 225 g
Parmigiano Reggiano - 2 cups
Mild Cheddar - 6 oz
Water - 2 to 3 cups
Salt
Pepper
Full Belly Campanelle - 24 oz or 2 containers (if using dried pasta, 1 pound, choose a shape that will catch the sauce)
For serving: breadcrumbs, fresh minced parsley, or fried sage

Put a medium sized pot on low heat.
Melt butter and add garlic cloves. Cook until butter is browned and nutty, and garlic is fragrant.
Add butternut purée and some water and stir until combined. Bring to a light simmer for 3-5 minutes.
Add the puree and garlic mix, cream cheese, and the remaining water to a blender. Blend until the mixture has a velvety, smooth texture.
Put the mixture back in the pot on low heat. Add grated Parmigiano Reggiano and cheddar cheese and mix until well combined. 
Add salt and pepper to taste.
Cook on medium to low heat until the butternut cheese sauce reaches your preferred texture.
Mix in pre-cooked pasta and serve. Garnish with breadcrumbs, fresh minced parsley, or fried sage.