Roasted Squash Chili Mac

Name: Roasted Squash Chili Mac
Ingredients: 4 tablespoons butter, plus more for the casserole dish; 1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department); EVOO, for drizzling; Kosher salt and freshly ground pepper; Freshly grated nutmeg; 1 pound rigatoni, penne or macaroni with ridges; 2 tablespoons chili powder, such as Gebhardt's, or a blend of ancho or chipotle; 1 tablespoon chopped fresh oregano; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 2 cloves garlic, made into a paste; 1 fresh chile pepper, such as Fresno or jalapeno, finely chopped; 3 tablespoons all-purpose flour; 2 1/2 cups milk; 2 cups shredded sharp yellow Cheddar; 1/2 cup grated Parmigiano-Reggiano; One 14-ounce can kidney beans, rinsed and drained; 1 cup shredded pepper jack or other hot-pepper melting cheese