• Preheat oven to 425.
• Boil pasta, per directions. Once al dente, strain, reserving the pasta water. Set cooked pasta aside.
• Bring the reserved pasta water, adding additional water if needed. Boil the butternut squash in reserved water until fork tender.
• Drain, reserving 1/2c water. Puree squash in a blender or food processor. Set aside.

While the squash cooks

• Melt butter in a large pan over medium-high heat. Slowly whisk in flour.
• Cook over medium-high heat for 1-2 minutes, until lightly brown.
• Whisk in the milk slowly, mixing to ensure there are no clumps (3-4 minutes).
• Add 1/2c grated cheese slowly, mixing to ensure absorbed.
• Reduce heat to simmer. Season lightly with pepper.
• Simmer 4-5 minutes, or until sauce begins to thicken. Remove from heat.
• Using a slotted spoon, add in the tender butternut squash.
• Mix squash into sauce.
• Once combined, add in cinnamon and 1/2 chopped sage. Season with salt and pepper to taste.
• Add in reserved water and pasta.
• Transfer into a 8x10 baking dish.
• Top with remaining sage and cheese.
• Bake for 5-7 minutes, or until cheese is melted.