3 tablespoons milk, if using Annie’s macaroni & cheese
1 tablespoon breadcrumbs (optional)
Preheat oven to 400° F (use convection if you have it). Slice the pointed bottom off the acorn squash so it will sit level. Use a paring knife to remove the top and a spoon to scoop out the seeds and pulp. Place acorn squash in an oiled baking dish. Salt and pepper to taste. Bake for 40-45 minutes, until inside flesh is fork tender.
Meanwhile, oil a baking sheet and add butternut squash. Drizzle with more olive oil and salt and pepper to taste. Roast for 30-40 minutes, until fork tender.
Heat butter in a small saucepan over medium heat. Add chopped sage and stir constantly for 30 seconds to 1 minute, until it starts to darken.
Make macaroni and cheese according to package directions
Stir in butternut squash and sage. Top with breadcrumbs and serve.