Squash Mac-n-Cheese With Amaretti Crust

1 lb of pumpkin or other fall squash, peeled, seeded & cut into 1 inch cubes
1 Tbs olive oil
salt and pepper
1 pkg elbow-shaped pasta
4 Tbs butter
2 Tbs sage, thinly sliced
4 Tbs flour
2 cups milk
1 tsp dijon mustard
2 cups white cheese, shredded (I used Swiss, Gruyere & Parmesan)
1/2 cup amaretti cookies, crumbled

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

Review: We skipped the cookie topping, as the only place we could find amaretti cookies was Whole Foods and they were $10. But, the dish was fine without them! This was such a yummy combination of fall squash (pictured below), cheese and pasta. Of course, we had quite the carb slump afterwards, but our bellies were soooooo happy!

Adapted from:

http://www.closetcooking.com/2011/10/pumpkin-mac-n-cheese.html