Roasted Butternut Squash Mac and Cheese

Name: Roasted Butternut Squash Mac and Cheese
Ingredients: 3 ¼ to 3 ½ pounds whole Butternut squash, peeled, seeded, and sliced into ½-inch rounds OR (2) 20-ounce packages pre-cubed butternut squash (yield: roughly 2 cups mashed squash); 1 tablespoon olive oil; 1 pound Cavatappi, Rigatoni, or Fusilli pasta (see note), prepared according to the manufacturer’s instructions; 6 tablespoons unsalted butter; 6 tablespoons unbleached all-purpose flour; 1 quart (4 cups) whole milk, warmed; 7 to 8 ounces cheddar cheese, such as Kerrygold Dubliner, grated (yields approximately 4 cups), divided; 1/8 teaspoon ground nutmeg (optional); 1 teaspoon fresh or dried thyme; kosher salt; freshly ground black pepper