Mac and cheese with baked pumpkin and chili

Ingredients:

• 450 g rigatoni, penne, or any other pasta with grooves
• 450 g butternut squash, peeled and diced
• 1 can (400g) kidney beans, rinsed
• 60 g butter + extra for greasing the baking dish
• Freshly grated nutmeg
• 2 tbsp. chili powder
• 1 tbsp chopped fresh oregano
• 1 teaspoon ground coriander
• 1 tsp ground cumin
• 1/4 tsp ground cinnamon
• 2 cloves of garlic, crushed to a paste consistency
• 1 fresh chili pepper, such as Fresno or jalapeño, finely chopped
• 3 tbsp. flour
• 2.5 cups of milk
• 2 cups grated sharp yellow cheddar
• 0.5 tbsp. grated parmesan
• 1 cup grated pepper jack cheese or other sharp, melting cheese

Preparation:

1. Preheat the oven to 220°C (425°F) and lightly grease a baking dish with butter. Place the pumpkin on a rimmed baking sheet, drizzle with olive oil, season with salt, pepper, and nutmeg. Toss to coat completely. Bake until the edges are golden brown, 17-20 minutes.
2. Reduce oven temperature to 200°C. Cook pasta in boiling salted water until al dente, 7 minutes. Drain.
3. Cheese sauce:
   
   Meanwhile, melt the butter in a saucepan over medium heat. Add the chili powder, oregano, coriander, cumin, cinnamon, garlic, and nutmeg and cook, stirring, for 2 minutes. Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of a spoon. Add the grated Cheddar and Parmesan and stir until all the cheese has melted.
4. Combine the squash with the pasta, cheese sauce, and beans, then transfer to the prepared pan. Sprinkle with grated sharp cheese. Cover and bake for 30 minutes. Remove the lid (or foil) and bake until the top is golden brown, another 15-20 minutes.