Preheat oven to 425 degrees F.

Peel and cut the butternut squash into 1 inch cubes (see in post for how-to cut squash).

Toss cubed squash in 1 tbsp olive oil, a pinch of kosher salt and ground black pepper. Arrange on a greased baking sheet and place in the oven. Roast for 25 minutes, flipping halfway through.

Prepare 12oz macaroni according to package al dente instructions. *Reserve 1 cup of pasta water before draining.*

In a high walled skillet over medium heat, add 2 tbsp butter. Once bubbling, add in the shallot and sauté for 3 minutes. Add in the sage, thyme, and garlic and sauté for an additional minute until fragrant. Add in the roasted butternut squash, cup of vegetable broth and cup of half and half. Allow to come to gentle boil.

Lower oven temp to 400 F. On same pan you roasted the squash, place slices of prosciutto side by side. Bake for 10 minutes, until crispy, set aside.

Using an immersion blender, blend the pasta sauce until smooth. If you do not have an immersion blender, you can ladle into a heat-safe blender. (see note #4)

Lower heat to medium/low. Add in the shredded gruyere cheese and stir until cheese is melted. Add in the nutmeg and cayenne. Taste and add kosher salt and ground black pepper to taste. Add in the macaroni and begin to stir. As you stir the sauce will thicken. Begin adding splashes of reserved pasta water until sauce thins and desired consistency is achieved.

Using your hands or a knife, break up the crispy prosciutto into small chunks. To serve, spoon into bowls and garnish with crispy prosciutto. Enjoy!