Ingredients:

2 1/2 C elbow macaroni, cooked
4 Tbsp butter, divided
2 Tbsp flour
1/2 tsp salt and pepper
1/2 C heavy cream
1 C whole milk
1/4 C orange juice
2 1/2 C grated sage cheddar,divided (or add 1/2 tsp dried sage to white cheddar)
1 can butternut squash puree, 15 oz
3 green onions, sliced
2 Tbsp brown sugar
3/4 C dry bread crumbs
1/4 C walnuts, chopped
12 fresh sage leaves

1. In medium pan melt 2 Tbsp of the butter. Add flour and cook, stirring about a minute. Add salt and pepper and then cream and milk all at once. Cook, stirring over medium heat until slightly thickened. Stir in orange juice, 2 C cheese, squash puree, onions and brown sugar.
2. Stir sauce into macaroni and pour into 9 X 13″ rectangle baking dish.
3. In a bowl combine bread crumbs, walnuts and remaining 1/2 C cheese. Set aside.
4. In small skillet melt the remaining 2 Tbsp butter. Add sage leaves and saute until crisp, about 3 minutes. Remove leaves to cutting board and mince.
5. Stir butter that is left in skillet into bread crumbs along with minced sage. Sprinkle over pasta and bake 30 minutes at 350 degrees.