Butternut Squash Pasta Bake
Ingredients
20 oz butternut squash; cubed
2 tablespoons olive oil
Salt and pepper
1 pound rigatoni pasta
1/4 cup butter
20-25 sage leaves
15 oz ricotta
9 oz grated fontina cheese
Directions
On a baking sheet lined with parchment paper, add the butternut squash. Drizzle with olive oil and sprinkle with salt and pepper. Transfer to a 425 degree oven and bake for 25-30 minutes.
In a large pot of boiling salted water, cook the pasta until al dente.
While the pasta is cooking, melt the butter in a skillet. When the butter begins to brown add the sage leaves and cook until they have crisped.
In a large bowl, add the roast butternut squash and the brown butter sage. Toss to combine. Add the pasta, ricotta, and 1/2 of the fontina to the bowl. Toss gently to combine.
Transfer to a 9x13 prepared baking dish. Top with the remaining fontina cheese. Bake in the oven for 15-20 minutes or until cheese is melted and bubbly.
