Boil the frozen/ Fresh Butternut Squash.
In a sauce pan and a 1 tsp butter. Add the onions and let them caramelize. Once they caramelize add the garlic. Let it cool.
Add the boiled butternut squash, onions , garlic, half n half and vegetable broth in a blender jar. Pulse it in a smooth puree. If the puree seems to be thick add more milk and broth. You are looking for a rick creamy sauce with a easing pouring consistency, but not runny.
In a sauce pan add 2 tsp butter. Add the powdered white cheddar cheese. Mix it well in butter. To this add the sauce we prepared.
Now add freshly ground black pepper and salt. Give it a mix and add the cooked pasta. Mix it well.
Now add all the cheese and let it melt. Give everything a mix gently
This step is optional. Heat the Convention oven to Broil at 450F. Transfer for your pasta in an oven safe bakeware. Top the Mac and Cheese with parmesan cheese and parsley and broil it for 7 minutes or until the crust is golden.