Instructions:

Preheat oven to 400° F. Place butternut squash cubes and minced garlic on a large baking sheet. Drizzle with olive oil and toss to coat. Season with salt and pepper. Roast for 25-30 minutes until tender.

While butternut squash is roasting, cook pasta in a large stock pot according to package directions. Drain well and set aside.

In a separate sauté pan, heat 1 Tbsp. olive oil at medium heat. Add sage leaves and sauté for 1-2 minutes until crispy. Transfer the sage leaves to a paper towel lined plate and set aside.

Once butternut squash is tender, remove from the oven and let cool on the baking sheet for about 5 minutes. Scoop the squash into a blender or food processor along with the ½ cup of heavy cream. Purée until smooth.

Heat the same large stock pot over medium heat and add butter. Once melted, whisk in flour and nutmeg. Cook for 2-3 minutes, making a light roux. Gradually add in the 2 cups of milk and whisk until mixture is smooth. Cook for another 5-6 minutes until the sauce has thickened. Add 1 cup of cheddar cheese and 1 cup of Gruyère cheese along with the butternut squash mixture. Stir until the cheese has melted and the sauce is smooth. Taste and season with salt and pepper as needed. Add pasta and toss to coat.

Grease a 2 quart casserole dish. Pour the mac and cheese mixture into the dish. Sprinkle it with the remaining ½ cup of cheddar cheese.

Bake for 25-30 minutes until the mac and cheese is bubbling. Broil for an additional 2-3 minutes to brown the top if desired.

Garnish with the crispy sage leaves and serve. Enjoy!