Penne Pasta Quattro Formaggi & Butternut Squash

1. 1

   Toss squash with olive oil, sage and S&P and spread in a single layer on a baking sheet to roast for 15-20 min till tender. Remove and set aside.

2. 2

   Cook penne in salted water till al dente. Drain in colander under cold water. Drizzle with a little olive oil.

3. 3

   Make the cheese sauce: Bechemel and cook for 15 min until reduced by 1/3. Remove from heat and add cheeses.

4. 4

   Cut crusts from bread and cube slices. Make soft crumbs in food processor. Transfer to a bowl and added oil, melted butter and S&P, parmigiano and sage. Preheat to 400. Mix cheese sauce and squash to pasta and stir to mix well. Transfer to 9x13 baking dish and scatter crumbs over top. bake 10-12 min until heated through - cheese bubbly, top brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.