Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.

Once roasted, let it cool slightly, then blend until smooth to create a puree.

In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

In the same pot, combine the butternut squash puree, milk, cream cheese, garlic powder, onion powder, and nutmeg. Stir over medium heat until smooth and heated through.

Add the shredded cheddar cheese and stir until melted and creamy.

Add the cooked macaroni to the cheese sauce and stir to combine. Transfer to a greased baking dish.

Sprinkle with grated parmesan cheese. Bake in the preheated oven for 15-20 minutes until bubbly and golden on top.