Prep time: 30 minutes
Cook time: 55 minutes

Preheat oven to 425°F. Bring a large pot of water to a boil, then season with a few tablespoons of kosher salt. Add pasta and cook until al dente, about 9 minutes. Reserve ½ cup of pasta cooking water, then drain pasta.

Place butternut squash on a rimmed baking sheet. Drizzle with 3 Tbsp olive oil, then season with salt, garlic powder, and black pepper. Toss to combine, then roast for 30 minutes, turning squash halfway through.

Remove from oven and let cool about 5 minutes. Transfer squash to a food processor fitted with blade attachment, then add reserved pasta water and parmesan cheese. Process until very smooth. Set aside.

Meanwhile, heat remaining 1 Tbsp olive oil in a small pan over medium-high heat. Add pancetta and cook, stirring often, until browned and crisp, about 4 minutes. Remove with a slotted spoon and drain on a paper-towel-lined plate.

Place milk in a medium sauce pan along with crushed garlic and sage. Bring to a simmer, then remove from heat and let steep for 10 minutes. Discard garlic and sage.

In a large deep pan or dutch oven, melt 6 Tbsp butter over medium-high heat. Add flour and whisk continuously until all butter has been absorbed, about 1 minute. Slowly pour in steeped milk, whisking until sauce thickens, about 1 minute more.

Add puréed butternut squash, then whisk until fully incorporated into sauce. Add cooked pasta and pancetta, then toss until thoroughly mixed.

Melt remaining 4 Tbsp butter, then combine in a small bowl with crushed Ritz crackers. Mix well, then sprinkle on top of pasta. Reduce oven temperature to 400°F. Bake mac and cheese for 15 minutes, or until cracker topping has browned. Top with chopped parsley. Serve immediately.