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1
Preheat the oven to 350.
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2
Cook pasta according to package directions in a large pot with salty water, do not add olive oil to the water (you want to stop cooking right before the pasta is al-dente since it will be in the oven, I suggest subtracting 2-3 minutes off the suggested cooking time).
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3
Heat 1 tablespoon of olive oil in a large pan over medium-high heat.
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4
Lower temp to medium and add the garlic and cook until fragrant, about 2 minutes.
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5
While the garlic cooks, heat the squash in the microwave for 2 minutes; it will still be somewhat frozen after 2 minutes but thats ok.
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6
Add the squash, sage, and salt and pepper to taste to the pan with the garlic.
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7
Cook until squash is thawed, then add in the wine and cook until the mixture thickens slightly, about 5 minutes.
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8
Meanwhile, melt the butter and remaining olive oil together in a saucepan over medium-high heat.
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9
After the butter melts, add in the flour.
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10
Stir to make a thickened roux, if the mixture is not liquid-like, stream in some olive oil until you get a liquid consistency.
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11
After this is done, add in the chicken broth and whisk until there are no lumps.
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12
Add in the milk and whisk again.
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13
Cook the white sauce over medium-high heat, stirring every now and then, until thickened enough to coat the back of a wooden spoon, about 5-10 minutes.
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14
Add 3/4 cup parmesan cheese and stir until it melts.
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15
After both sauces are made, combine them in the large pan.
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16
Stir until combined.
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17
Taste for seasoning, add more salt or pepper as needed.
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18
Drain your pasta, put it back in the large pot and pour the sauce over.
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19
Mix until all the pasta is coated, and then pour into a 13x9 pan coated with cooking spray.
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20
Sprinkle the remaining cheeses evenly over the top and bake, covered with foil, for 20 minutes.
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21
Then take off the foil and cook for another 10 minutes until the top is golden brown.
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22
Serve with a side salad and crusty bread to soak up the sauce.
