Buttercup Macaroni and Cheese

Roast about a half pound of buttercup squash with some olive oil and salt.
Caramelize 1 large onion and when squash is soft, puree together (with a bit of heavy cream if too thick).
Make a 3 tablespoon butter roux, very, very dark. To the roux, add 1 cup half and half and 1 cup heavy cream. Also, add 2 teaspoons powdered mustard, 1 teaspoon paprika and 1/4 teaspoon jalapeno powder, vegetable bullion and the squash puree. Allow sauce to thicken and add a variety of cheese - I prefer goat cheese and smoked gouda. Cover macaroni with sauce, add 2 beaten eggs, top with panko breadcrumbs and bake on 350.

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