Lick My Spoon | Butternut Squash Mac Recipe 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 lb elbow macaroni
• 1 small onion, diced
• 1 cup chicken stock
• 1 ½ cups nonfat milk
• 3 tbsp butter
• 2 tbsp flour
• 1 tablespoon fresh sage, minced
• 2 cups grated aged Gouda cheese
• 1 cup grated Parmesan cheese
• 1 teaspoon Dijon mustard
• pinch of freshly grated nutmeg
• pinch of cayenne pepper
• ½ cup crumbled gingersnap cookies (about 8 cookies)
• ½ cup chopped pecans
• 1 tbsp olive oil
• ½ teaspoon salt
• ½ teaspoon pepper