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1
Preheat oven to 350 with oven racks placed in the upper and lower third of the oven.
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2
Butter a large casserole (approx.
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3
10 x 7 inch) with 1 tablespoon room-temperature butter; set aside.
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4
Place squash on a rimmed baking sheet and evenly coat with oil.
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5
Rub the cut sides and the cavities of each squash with the remaining room-temperature butter.
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6
Season with salt and pepper.
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7
Place cut sides down, and bake until squash is soft, approximately 45 minutes.
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8
When the squash is cool enough to handle, scoop flesh into the bowl of a food processor or stand mixer.
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9
Add cream, milk and nutmeg, and blend until smooth.
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10
Season with salt and pepper and blend well.
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11
Set mixture aside.
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12
Continue to heat oven to 350 degrees.
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13
Bring a large pot of water to a boil.
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14
Add pasta and cook according to package instructions until slightly under cooked.
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15
The pasta will continue to cook in the oven.
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16
Drain and add to bowl with squash mixture.
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17
Add Parmesan and mascarpone cheeses.
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18
Stir until well combined.
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19
Transfer mixture to prepared baking dish.
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20
Place spoonfuls of ricotta cheese on top of the pasta mixture.
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21
Place the bread crumbs, amaretto crumbs (optional), and browned butter into a small bowl, and stir to combine.
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22
Sprinkle mixture evenly over the surface of the squash and macaroni.
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23
Bake for about 30 minutes, until golden brown and heated through.
