Mac n' Cheese: Fall Edition

 1 1/2 tbsp butter
1 tbsp flour
1/3 c heavy cream + extra
1 c shredded sharp cheddar
1 c butternut squash puree (see below)
1 tsp garlic powder
salt to taste
Optional additions: caramelized onions, mushrooms, bacon pieces
2 c. elbow macaroni, prepared

Melt butter over medium heat. Add flour and combine until it becomes a thick paste. Add 1/3 c heavy cream. Once combined well, add remaining ingredients and stir until cheese has melted completely to form a sauce. Add more heavy cream as needed to obtain desired consistency. Add noodles and mix until fully coated in cheese sauce. Top with bacon bits and sage (optional) 

Suggested pairing: California Pinot Noir

Roasted butternut squash puree:

1 large butternut squash
1 tbsp olive oil
salt, pepper to taste

Preheat oven to 400 degrees. Slice squash in half, lengthwise, then remove seeds. Drizzle with olive oil and salt and pepper. Place skin side up on baking sheet. Bake for 15-20 minutes, until soft. Scoop squash out of skin, place in food processor, and process until smooth.