-
1
Preheat oven to 400 degrees F. Peel and chop squash, then lay on a baking sheet.
-
2
Toss with olive oil, salt, pepper and nutmeg.
-
3
Roast for 20 minutes, flip once, then roast for 20 minutes more.
-
4
Remove from the oven and add squash to a bowl, then mash with a potato masher or fork.
-
5
Prepare water for pasta and cook according to directions.
-
6
While pasta is cooking, heat a medium saucepan over medium heat and add butter and shallots.
-
7
Whisk continuously until the butter browns and small brown bits appear in the pan.
-
8
Immediately whisk in flour and cook for 1-2 minutes.
-
9
Add milk, mascarpone and mashed squash, then mix until until combined.
-
10
I chose to keep my sauce in a thicker state, but if youd like it thinned out a bit more, add additional milk.
-
11
At this point, taste and see if youd like any additional salt or spicesthis will most likely depend on how seasoned your squash was.
-
12
I added another small pinch of salt.
-
13
Add pasta to an 8 or 9-inch baking dish.
-
14
Pour sauce over top, then use a spoon to fold the sauce into the penne, coating it completely.
-
15
Top with shredded cheeses and fresh sage leaves.
-
16
Bake for 25-30 minutes, or until cheese is golden and bubbly.
-
17
Garnish with crumbled bacon if desired.
-
18
Serves about 4.
-
19
Note: this is a very thick pasta, and it is not swimming in sauce.
-
20
If you would prefer it to be saucy, Id advise adding more milk to the sauce while cooking.
-
21
It is great reheated, and adding 1-2 tablespoons of milk when reheating helps it come together nicely.
