Roasted Butternut Baked Penne
- 1 pound butternut squash, peeled and chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons unsalted butter
- 1 small shallot, chopped
- 1 tablespoon flour
- 1/4 cup mascarpone cheese
- 2/3 cup milk
- 1/2 pound whole wheat penne
- 1/4 cup freshly grated mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- sage leaves
- crumbed cooked bacon, if desired
- Preheat oven to 400 F.
- Peel and chop squash, then lay on a baking sheet. Toss with olive oil, salt, pepper and nutmeg. Roast for 20 minutes, flip once, then roast for 20 minutes more. Remove from oven and add squash to a bowl, then mash with a potato masher or fork.
- Prepare water for pasta and cook according to directions.
- While pasta is cooking, heat a medium saucepan over medium heat and add butter and shallots. Whisk continuously until the butter browns and small brown bits appear in the pan. Immediately whisk in flour and cook for 1–2 minutes. Add milk, mascarpone and mashed squash, then mix until until combined.
- Add pasta to an 8 or 9-inch baking dish. Pour sauce over top, then use a spoon to fold the sauce into the penne, coating it completely. Top with grated cheeses and fresh sage leaves. Bake for 25–30 minutes, or until cheese is golden and bubbly. Garnish with crumbled bacon if desired.
- Note: This is a very “thick” pasta, and it is not swimming in sauce. If you would prefer it to be saucier, add more milk to the sauce while cooking. It is great reheated, and adding 1–2 tablespoons of milk when reheating helps it come together nicely.