• Preheat the oven to 350 degrees. Cut the squash in half lengthwise and remove the seeds and strings. Drizzle the inside with olive oil; season with salt and pepper. Place on a sheet tray, cut side down. Bake for 30 to 45 minutes or until fork-tender. Let cool then scoop out the flesh, and place, in a food processor. Puree until smooth and creamy.
• Heat a large pot over medium, low heat. Melt the butter in the pan then add in the grated garlic, nutmeg, and paprika. Next, add the squash puree, cream, cheeses, a good pinch of salt. Warm on low heat, stirring continuously until melted.
• Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the directions on the package. Drain then add it to the butternut squash cheese sauce. Stir until the pasta is evenly combined and the cheeses are melted. Divide between bowls and top with sage breadcrumbs!

Crispy Sage Breadcrumbs:

• Preheat the oven to 350. On a baking tray toss the torn bread with the olive oil, sage, garlic cloves, salt, and pepper. Bake for 20-30 minutes until deeply golden brown. Once the mixture is cool pulse everything together (garlic, sage, and bread) in a food processor until it becomes coarse crumbs.