Butternut Squash Mac and Cheese

This came from the Rachel Ray show. She said it tastes is just like mac and cheese. It doesn't but we love it. It has become a favorite in our house. FYI: It makes a pretty big dish. I usually cook half and freeze half.

1 butternut squash (about 3 lbs)
1 Tbsp olive oil
salt and pepper to taste
1 box bowtie pasta
2 Tbsp butter
2 Tbsp flour
2 c milk
pinch nutmeg and cinnamon
5-6 sage leaves (or ground sage to your likely)
1 c cheddar cheese
1 c parmigiano-reggiano (I just used paremsan)
handful almonds (optional)

Preheat the over to 400. Cut squash in half and scoop out seeds. Drizzle halves with oil. Place cut side down on baking sheet and cook until tender (about an hour). Let cool. Scoop squash and puree. ***This is the worst part of this recipe for me.

Cook pasta as directed on box. Heat butter in large skillet or pan. Once melted add flour and cook for 1 minute. Whisk in milk. Cook until bubbles form and thickens (2-3 minutes). Add squash and seasonings. Put everything into a basking dish. Top with cheeses and almonds. Bake until cheese is brown (about 15 minutes).