http://www.foodnetwork.com/recipes/rachael-ray/butternut-squash-mac-and-cheese-recipe.html

Cookware: Pot (for pasta) Medium pot (heavy bottom) Grater (hand held) Whisk Mixing spoon Measuring cup & spoons Produce: 10 oz frozen cooked butternut squash 1/2 onion (medium) 2 tbsp thyme (fresh leaves) Canned goods: 2 cups chicken stock Pastas & Grains: 1 lb Penne pasta Baking & Spices: 3 tbsp All-purpose flour 1 tsp black pepper 1 tsp salt 1/4 tsp ground nutmeg Oils: 1 tbsp EVOO Dairy: 2 cups grated parmigiano-reggiano 2 tbsp butter 2 cups sharp grated cheddar 1 cup of cream or half & half

*Heat a pot of water to boil for the pasta.
*Salt the water then add the pasta and cook.

-While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter.
-When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand held grater.
-Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes.
-Whisk in stock, then combine with butternut squash until warmed through and smooth.
-Stir in cream or half-and-half and bring sauce to a bubble.
-Stir in cheeses in a figure 8 motion and season the completed sauce with salt, nutmeg and pepper.
-Taste to adjust seasonings.

*Drain cooked pasta well and combine with sauce.

-Serve alongside chicken sammies and top with thyme leaves picked from remaining sprigs-