Pumpkin Mac 'n' Cheese

• 1 lb pumpkin/squash, peeled, seeded and cut into 1 inch cubes
• 1 Tbsp olive oil
• salt and pepper
• 10 oz pasta
• 4 Tbsp butter
• 2 Tbsp sage, thinly sliced
• 4 Tbsp flour
• 2 cups milk
• 1/8 tsp nutmeg
• 1 tsp dijon mustard
• 1 cup parmesan cheese, shredded
• 1 cup provolone or gouda cheese, shredded
• 1/2 cup amaretti cookies or vanilla wafers, crumbled

1. Toss the pumpkin with the olive oil and season with salt and pepper.
2. Roast the pumpkin in a preheated 350F oven until tender, about 30-40 minutes and set aside.
3. Cook the pasta as directed.
4. Melt the butter in a saucepan over medium heat add the sage and cook until the butter is bubbling and it has turned golden brown.
5. Mix in the flour and let simmer until it returns to a light golden brown.
6. Add the milk, nutmeg, mustard and cheese and simmer until it thickens and the cheese has melted.
7. Mix the pumpkin, pasta and cheese sauce and pour into a baking dish topping it with the amaretti cookie crumbs.
8. Bake in a preheated 350F oven until golden brown on the top and bubbling on the sides, about 30-40 minutes.

Taken from Closet Cooking.