Butternut Squash Mac and Cheese with Sage and Gingersnap Pecan Crust

Ingredients

• One 1-pound butternut squash, peeled, seeded, and cut into 1-inch cubes*
• 1 tablespoon olive oil, plus more to finish
• ½ teaspoon salt, plus more for cooking macaroni
• ½ teaspoon pepper
• 1 pound elbow macaroni
• 3 tablespoons butter, plus more for greasing
• 1 small onion, diced
• 1 tablespoon fresh sage, minced
• 2 tablespoons flour
• 1 cup chicken stock
• 1 ½ cups nonfat milk
• 2 cups aged gouda cheese, grated
• 1 cup Parmesan cheese, grated
• 1 teaspoon Dijon mustard
• Pinch of nutmeg, freshly grated
• Pinch of cayenne
• 8 gingersnap cookies, crumbled**
• ½ cup pecans, chopped

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