Preheat oven to 400˚. Mist 2 standard muffin tins with nonstick oil spray and set aside.

Mist a baking sheet with oil spray and add the butternut squash. Mist the tops of squash with additional oil spray and sprinkle with ¼ teaspoon kosher salt. Roast in oven for about 20 to 25 minutes, or until squash is super soft and fork tender. Allow to cool. Then, using a fork, mash the cubes on the baking sheet until they’re the consistency of mashed potatoes. Set aside. Reduce oven temperature to 350˚.

While butternut squash bakes, prepare the pasta and cheese sauce: Bring a large pot of water to a boil. Add the macaroni and follow the directions on the package for al dente pasta (about 6 to 7 minutes). Drain and return to pot.

In a large saucepan, combine the milk with onion powder, dry mustard, paprika, remaining ¼ teaspoon kosher salt, black pepper, and optional hot sauce. Place over medium heat, and cook until the mixture comes to a gentle simmer. Then, turn off the heat so the milk doesn’t curdle. Add the shredded cheese and stir until melted and velvety. Add the butternut squash puree and butter, stirring until completely combined. (It’s okay if there are some small squash pieces throughout)

Add the sauce to the cooked macaroni and stir until everything is evenly coated. Stir in the egg and mix well (the egg helps the muffins to hold their shape).

Split the mixture among the prepared muffin tins (about ½ cup in each, you will make ~22 muffins), pressing down to pack the compartments. Sprinkle Parmesan over the tops. Bake in the oven for about 20 minutes or until tops are slightly browned. Remove and allow to cool for 5 to 10 minutes so muffins can firm before serving (It’s important to let them sit so they don’t fall apart). Remove from muffin tin by sliding a spoon around the inside edges to prevent breakage.