Butternut squash Mac and Cheese

I made Butternut squash Mac and Cheese a few weeks ago and I thought it turned out great! The only drawback was it took a bit longer and Leela went to bed later than I wanted her to.
I used the recipe in my good ol' Betty Crocker Cookbook as a guide and expanded it/added to it.

I peeled and seeded a fairly large butternut squash, cut up half in ~2" chunks, and covered the chunks in about 2" of water and cooked/boiled until tender.
I used a whole box (1 lb) of swirly pasta, can't for the life of me remember it's name now.
I cooked that in boiling water per the instructions.
I made 2 cups of the thin white sauce, per Betty Crocker (in a saucepan make a roux with 2T flour, 2 T butter, salt and pepper gradually whisk in 2 c milk and bring to a slight boil, and remove from heat).
When the squash was done, I pureed the squash in the blender and added the white sauce as needed for liquid.
When the pasta was cooked and drained I combined the squash mix with pasta some butter and probably about 8 oz of cheddar cheese, grated on low until everything was melted and mixed together well - yum!

The butternut squash made it really creamy.

Apparently I like making this and make this at least once a year - here and here (though using pumpkin), each time has been a little different.