A creamy mac and cheese with roasted pumpkin, sage, plenty of cheese and an amaretti crumb topping.

Ingredients

• 1 pound of pumpkin/squash, peeled, seeded and cut into 1 inch cubes
• 1 tablespoon olive oil
• salt and pepper
• 10 ounces pasta, your choice
• 4 tablespoons butter
• 2 tablespoons sage, thinly sliced
• 4 tablespoons flour
• 2 cups milk
• 1 pinch nutmeg
• 1 teaspoon dijon mustard
• 2 cups cheese, shredded - I used a combo of gruyere, fontina and parmigiano reggiano (parmesan)
• 1/2 cup amaretti cookies, crumbled

Directions

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.