Bowtie Squash

I got this one off of Rachel Rays website! It is Yummy but it does take some time to do! I looks like a Mac and Cheese and does not taste like squash!



1 box of bowtie pasta
1 butternut squash
4 tablespoons extra virgin olive oil (EVOO)
2 tablespoons butter
2 tablespoons flour
2 cups milk
A pinch of nutmeg
A pinch of cinnamon
5 -6 sage leaves
1 cup grated cheddar cheese
1 cup grated Parmigiano Reggiano
A handful toasted almonds
Preparation
Pre-heat oven to 400°F.

Place squash halves on a baking sheet and drizzle them
with 1 tablespoon EVOO, salt and pepper. Place them
cut side down and transfer to the oven. Roast until
tender, about an hour. Remove from oven and cool.
Once cool enough to handle, scoop the flesh out of the
squash and transfer it to a food processor. Process
until smooth.
Place a pot of water over high heat for the pasta.
Once at a boil, add some salt and the pasta, and cook
to al dente according to package directions. Drain the
cooked pasta and return it to the pot it was cooked
in.

While the pasta water is heating up, place a small
skillet over medium-high heat with the butter. Once
melted, add the flour and cook about a minute. Whisk
in the milk and cook until the liquids come up to a
bubble and the sauce thickens, 2-3 minutes. Add the
squash puree, nutmeg, cinnamon and sage, and season
with salt and pepper to taste.
Add the sauce to the pot with the reserved cooked
pasta and toss to coat. Turn everything out into a
baking dish and sprinkle the top with both cheeses.
Transfer to the oven and bake until the cheese is
brown and bubbly, 10-15 minutes.
Garnish casserole with the toasted almonds and serve.