butternut squash mac and cheese

Name: butternut squash mac and cheese
Ingredients: 4 cups cubed butternut squash, about 1 ¼ pounds; 2 cups whole-grain macaroni, 8 oz.; 1 tablespoon plus 1 teaspoon avocado oil or organic canola oil, divided; 2 shallots, chopped; 3 cups low-fat milk, divided; 1/3 cup all-purpose flour; 2 teaspoons Dijon Mustard; 1 teaspoon chopped fresh rosemary; ¾ teaspoon salt; ¼ teaspoon ground white pepper; 6 ounces shredded Gruyere cheese, about 2 cups; 3 tablespoons whole-wheat panko breadcrumbs, such as Ian’s; ½ teaspoon paprika