Preheat your oven to 400°F (200°C).

Cut the butternut squash in half, remove seeds, and place on a baking tray. Drizzle with 1 tablespoon of oil, then roast for 40–50 minutes until tender. Once cool, scoop out the flesh and blend into a smooth puree. Set aside.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain and set aside.

Prepare the Cheese Sauce. Heat 2 tablespoons of butter in a saucepan over medium heat. Stir in 2 tablespoons of flour and cook for 1–2 minutes, whisking constantly to avoid lumps. Add the ginger-garlic paste and sauté for 1 minute until fragrant. Gradually pour in the milk while whisking to create a smooth roux. Combine the Ingredients, Add the roasted butternut squash puree to the roux and stir well. Cook for 3–4 minutes. Stir in 2 cups of cheese until melted and creamy. Add lemon juice and salt to taste.

Assemble the Mac and Cheese. Mix the cooked pasta into the butternut squash cheese sauce, ensuring it's well coated. Transfer the mixture to a greased baking dish. Add the Breadcrumb Topping, Sprinkle evenly over the mac and cheese.

Bake in the preheated oven at 425F (190°C) for for 10-15 minutes until the top is golden brown and crispy.