Penne with Roasted Butternut Squash
2 pounds butternut squash
2 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 1/4 teaspoons dried sage
1 cup mascarpone cheese
1/2 cup half-and-half
3 scallions including green tops, chopped
3/4 pound penne pasta
1/4 cup grated Parmesan
Preheat the oven to 450F. , Peel, seed, and dice the butternut squash into 1/2 inch pieces. Toss the pieces with the olive oil, 1/4 tsp salt, pepper and sage, then spread them on a large baking sheet. Roast, turning occasionally, until tender and starting to brown (15-20 minutes).
In a small mixing bowl, prepare the sauce by combining the mascarpone, half-and-half, chopped scallions, and 3/4 tsp salt.
Boil the penne in a large pot of salted water until cooked, then drain. (Tip: reserve some of the pasta water to thin the sauce if it seems too thick!) Combine the cooked pasta, roasted squash, and sauce. Serve topped with Parmesan. Serves 4.