Ingredients:

  • 2 lbs butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup reserved pasta cooking water
  • ½ cup grated Parmesan cheese
  • 1 tsp dried sage or thyme
  • 1 lb penne or rigatoni pasta
  • 2 cups shredded mozzarella cheese
  • ½ cup panko breadcrumbs
  • 2 tbsp melted butter
  • ¼ cup grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
  3. Roast for 20–25 minutes until the edges are mahogany-colored and the centers are tender when pierced with a fork.
  4. While the squash roasts, boil a large pot of salted water and cook the pasta for 2 minutes less than the package directions (al dente). Reserve 1 cup of pasta water before draining.
  5. Place the roasted squash, minced garlic, heavy cream, dried herbs, and ½ cup of Parmesan into a blender.
  6. Process until the mixture is completely smooth and velvety. If it's too thick, add a splash of the reserved pasta water.
  7. In a large pasta pot or mixing bowl, fold together the par-cooked pasta, the creamy squash sauce, and the shredded mozzarella.
  8. Transfer the mixture to a 9x13 inch baking dish.
  9. Combine panko breadcrumbs, melted butter, and the remaining ¼ cup of Parmesan cheese. Sprinkle evenly over the top of the pasta.
  10. Bake until the topping is golden brown and the interior is bubbling.