Butternut Squash Mac and Cheese With Sage and Gingersnap Pecan Crust

Ingredients

• 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
• 1 pound elbow macaroni
• 1 small onion, diced
• 1 cup chicken stock
• 1 1/2 cups nonfat milk
• 3 tablespoons butter
• 2 tablespoons flour
• 1 tablespoon fresh sage, minced
• 2 cups grated aged Marieke Gouda cheese
• 1 cup grated Stravecchio Parmesan cheese (Sartori Reserve, 2 year aged)
• 1 teaspoon Dijon mustard
• pinch of freshly grated nutmeg
• pinch of cayenne pepper
• 1/2 cup crumbled gingersnap cookies (about 8 cookies)
• 1/2 cup chopped pecans
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

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