The cups used below are US measuring cups, which I find really useful for online recipes. If you need to convert the measurements a quick internet search will bring up the metric/imperial equivalent.
approx 600g squash (I used the kabocha from 9.11.13 harvest)
1 tablespoon plus 1 teaspoon sunflower oil, divided
2 small onions, chopped
3 cups low-fat milk, divided
1/3 cup plain flour
2 teaspoons mustard
1 teaspoon chopped fresh rosemary
¾ teaspoon salt
¼ teaspoon ground white pepper
150g Gruyere cheese, grated
3 tablespoons breadcrumbs
½ teaspoon paprika
I didn't change anything from the original method, so head over to http://www.healthyseasonalrecipes.com/macaroni-and-cheese-with-butternut-squash/ for the how to.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)