Instructions:
Preheat oven to 450°.

In a large bowl, toss butternut squash pieces with olive oil. Spread squash pieces in a single layer on a cookie sheet. Bake for 20 minutes, stirring once halfway. Remove when squash is tender and caramel brown. Set aside and reduce oven heat to 350°.

Bring 2 quarts of water to a boil. Add cavatappi and cook approximately 8 minutes or until al dente. Drain well.

On the stovetop cook the pancetta over medium heat in a skillet for 6 minutes. Add shallots and cook 2 minutes more. Remove from heat.

In a 2 quart sauce pan, melt butter. Add flour and, stirring constantly, cook approximately 2 minutes or until golden brown. Add milk and cream in a slow, steady stream, whisking constantly until smooth. Stir 2 cups of cheese and stir until melted. Remove from heat. Stir in 1 - 1/2 tbsp of chopped sage. Add 1 tsp black pepper, or add to taste.

Mix cooked cavatappi, cheese sauce and pancetta mix together in a large bowl. Gently fold in roasted butternut squash and crumbled goat cheese. Pour into a lightly greased 9" x 13" baking pan.

Melt 1 tbsp butter in the microwave in a large glass bowl. Stir in sage, cheese and bread crumbs. Sprinkle over the top of the pasta mixture in the pan.

Bake for 20-25 minutes or until cheese is bubbling.

Turn on broiler and move pan to the top rack of the oven. Brown for 3 minutes or until golden brown.

Remove from oven and wait 10 minutes before serving. Sprinkle each serving with minced fresh sage, if desired.

Serving Size: 8+