Preheat the oven to 375 degrees F.

Peel the butternut squash. Cut the stem and a bit of the base off and discard. Remove the seeds and “guts.” Cut the butternut squash into cubes. Arrange the cubes of squash on a medium baking sheet, coat in olive oil, and roast in the oven for 40 minutes. Remove the squash from the oven after 20 minutes and give it a stir to rearrange it on the pan.

While the squash nears the end of the roasting process, bring a large pot of salted water to a boil. Drop the corn pasta and boil for nine minutes. After nine minutes, drain pasta and set off to the side.

When the squash is done roasting, let it cool for five to ten minutes. Once it is cool, add the squash to a food processor and puree until smooth, about two minutes. Set the puree off to the side while you make the cheese sauce.

Reduce the heat of the oven to 350 degrees F.

In a medium saucepan, melt the butter over medium/low heat. Add the sage and garlic and sauté for two minutes. Add the flour and whisk to combine.

Slowly add the milk to the roux while whisking continuously. If you aren’t using rice flour just add the milk to the butter and move on to adding the squash puree. Add the salt and pepper, whisk to combine.

Add the puree a big spoonful at a time, whisking to combine. Once all the puree is added and whisked together, add the cheese. Mix ½ cup cheese into the mixture and then remove from the heat.

Grease a large baking dish. Add pasta and sauce to the dish, mix to distribute. Top the mac and cheese with remaining shredded cheese. Bake in the oven for 25 minutes until golden on top. Let cool slightly before serving.

Dish is best reheated in the oven to maintain the crisp top layer.