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Butternut Squash Pasta Bake

Prep Time: 25 minutes
Cook Time: 1 hour
Servings: 8
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Ingredients
 

FOR THE ROASTED SQUASH:

  • 2 tablespoons extra-virgin olive oil
  • 1 small butternut squash, about 2 pounds, peeled, seeded and diced into ½” cubes
  • Kosher salt

FOR THE BAKED PENNE:

  • 8 tablespoons 1 stick unsalted butter
  • 12 large sage leaves
  • ½ cup all-purpose flour
  • 4 cups whole milk, warm
  • ⅛ teaspoon freshly grated nutmeg
  • ¼ teaspoon freshly ground black pepper
  • Kosher salt
  • 1 1-pound high-quality penne rigate
  • 1 pound mozzarella, shredded, divided
  • Freshly grated pecorino, for serving

FOR THE TOPPING:

  • 2 tablespoons ¼ stick unsalted butter
  • 1 small clove garlic, grated on a microplane
  • ½ teaspoon kosher salt
  • ¾ cup panko

Instructions
 

  • Preheat the oven to 400-degrees.
  • ROAST THE SQUASH: In a large bowl, toss the squash in the oil until well coated.
  • Season generously with salt and toss to combine.
  • Scatter the squash evenly onto a half sheet pan and bake until almost fork tender, for 10-15 minutes.
  • MAKE THE BAKED PENNE: Add the butter and sage leaves to a medium-sized saucepan.
  • Place over medium heat and cook until the butter is completely melted and begins to foam; remove from the heat and let sit for 5 to 10 minutes to infuse.
  • Bring a large pot of generously salted water to a boil.
  • Add the penne and cook for ⅔ of the recommended cooking time for al dente.
  • Meanwhile, finish the sauce; using a slotted spoon or cooking tweezers, remove the sage leaves, shaking off any butter, and discard.
  • Return the sauce pan to the stove and place over medium-high heat.
  • When the butter begins to foam, add the flour and whisk to combine, until completely incorporated.
  • Slowly drizzle in the milk, whisking constantly, until fully combined.
  • Cook, stirring often, until the sauce thickens and coats the back of a spoon, about 3 minutes.
  • Remove from the heat, add the nutmeg and pepper, and season with salt, to taste; whisk to combine.
  • Transfer the par-cooked pasta to a large bowl and add the sauce and stir to combine.
  • Add the roasted squash and fold until evenly dispersed.
  • Add ¾ of the mozzarella, and stir to combine.
  • Transfer to a 3-quart casserole dish and, using the back of a spoon or spatula, spread it into an even layer.
  • Sprinkle the remaining mozzarella evenly over the top.
  • Cover with foil, tenting it to keep it from sticking to the cheese, and bake for 30 minutes.
  • Remove the foil and bake until heated through and the cheese is golden brown, about 15 minutes.
  • Let rest for 5 minutes before serving.
  • Meanwhile, MAKE THE CRUMB TOPPING. In a small skillet, melt the butter over medium heat.
  • Add the garlic and salt and cook, stirring constantly, until fragrant, for 30 seconds to 1 minute.
  • Add the panko and cook, stirring constantly, until golden brown, about 5 minutes; transfer immediately to a bowl.
  • To serve, scoop the baked penne into a serving plate, sprinkle with the topping and some freshly grated pecorino; serve immediately.
Course: Pasta
Author: Anthony Michael Contrino