Baked Butternut Squash Mac & Cheese

 2 lbs butternut squash, cubed
1 Tbsp olive oil
3 c milk, divided
3 Tbsp butter
3 Tbsp flour
1/2 nutmeg, grated
1/4 tsp dried thyme
1/4 to 1/2 tsp cayenne
1/4 to 1/2 tsp black pepper
1 tsp salt 
16 ozs short chunky pasta
7 ozs Unexpected Cheddar cheese
5 ozs Gouda cheese
1 oz Asiago cheese 
15-18 saltine crackers, crushed
2 Tbsp softened or melted butter 

Toss butternut squash in oil. Roast until soft and golden brown. Puree with 1 cup milk.

Cook pasta.

Heat butter in large skillet. Add flour; whisk to combine. Cook a moment, then stir in herbs and spices. Whisk in remaining milk. Bring to a simmer; let cook several minutes or until thickened, taking care not to scorch. Lower heat to low; stir in butternut squash. Warm through; stir in grated cheeses. 

Stir in drained pasta. Turn into a buttered 9"x13" casserole dish. Top with buttered cracker crumbs. Bake at 375° for 25 minutes or until brown and bubbling. Serves 8-12.