Baked Rigatoni With Butternut Squash & Amaretti Crumbs

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1 pound rigatoni

2 cups peeled, cubed butternut squash ( 1/2-inch cubes, from about 1/2 large squash)

1 quart whole milk

4 tablespoons butter + more for greasing the pan

1/2 cup all-purpose flour

2 teaspoons kosher salt, or to taste

Pinch ground black pepper

1/2 cup shredded aged Italian provolone cheese

1 cup shredded Italian fontina

2 tablespoons chopped fresh sage

3 tablespoons amaretti cookie crumbs

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