Step 1: Cook the Butternut Squash - Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, cut side down. Bake for about 40-45 minutes or until the flesh is fork-tender. Remove the squash from the oven and let it cool slightly before peeling off the skin. Mash the cooked squash until smooth and set aside. - To save time, you can also cook the butternut squash in the microwave. Pierce the whole squash with a fork, place it on a microwave-safe dish, and cook on high for 8-10 minutes or until tender.

Step 2: Cook the Pasta - Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the cooked pasta, rinse it under cold water to stop the cooking process, and set aside. -

Step 3: Prepare the Cheese Sauce - In a saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent. Stir in the mashed butternut squash and cook for another 2 minutes. Slowly pour in the milk while whisking continuously to avoid lumps. Add the shredded cheddar cheese and stir until melted and smooth. Season with salt and black pepper according to taste. - For extra flavor, you can add a pinch of nutmeg or a dash of cayenne pepper to the cheese sauce.

Step 4: Combine the Pasta and Cheese Sauce - In a large baking dish, combine the cooked macaroni and the prepared cheese sauce. Mix well until all the pasta is evenly coated with the sauce. -

Step 5: Bake and Serve - Sprinkle the breadcrumbs evenly over the mac and cheese. Place the baking dish in the preheated oven and bake for 20-25 minutes or until the top is golden and crispy. Remove from the oven and let it cool for a few minutes. Garnish with fresh chopped parsley before serving. - To make it even more indulgent, you can add some extra shredded cheddar cheese on top before baking.