• Cook your gluten free pasta according to the instructions, BUT SUBTRACT 3 minutes from the recommended boiling time. This will prevent the pasta from becoming mushy later. Add 1/2 tablespoon of olive oil to keep the pasta from sticking together. Rinse pasta and set aside. 

Making Butternut Squash Puree

• Preheat the oven to 400°. Line a large baking sheet with aluminum foil.
• Put the diced butternut squash in a large bowl and add olive oil, salt, pepper, and nutmeg. Toss and make sure the pieces are evenly coated. Next transfer the butternut squash onto a baking sheet and roast 25-30 minutes.
  Once you've removed the roasted butternut squash reduce the heat to 350°.
• Once the butternut squash is soft, take it out of the oven and transfer it into a food processor. Add 1/2 cup of vegetable broth to the food processor. Blend until the butternut squash turns into puree. Set aside.

Making the Cheese Sauce

• In a large sauté pan (or Dutch oven) melt your butter over medium-low heat, add the gluten free flour and stir constantly until the butter and flour have created a paste (roux).
• Now slowly pour the milk into the mixture. Stir frequently until the milk has warmed and the mixture has thickened (about 7-10 minutes) Then it's time to add salt, pepper, and dry mustard to the mix. Add 3/4 of the shredded Cheddar to the sauce. and simmer for a couple of minutes. 
• Take the cheese sauce off the stove and add the cooked pasta to the mixture. Now transfer everything into a large rectangular baking dish. Top with the remaining shredded cheese. 
• Transfer the casserole dish to the oven and cook for 20 minutes. Next set your oven to broil and broil for about 5 minutes or until you see a nice brown crust. ~ Time to enjoy.