Baked Penne with Butternut-Sage Sauce Recipe on Food52
"A riff on Al Forno's well-known and widely adored baked pasta, this one calls for making a butternut squash-sage sauce, which can be used on its own to coat boiled noodles, but works really well with this technique, too. I've used both mozzarella and fontina and like both. The original recipe, which I read about in Amanda and Merrill's A New Way to Dinner calls for 1 cup of heavy cream, but I've had success using 1/2 cup, perhaps because the butternut squash sauce tastes creamy on its own...."
INGREDIENTS
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4 tablespoons unsalted butter, plus more for greasing
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1 small bundle sage
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4 cups 1-inch cubes, butternut squash (about 1 lb. post peeling)
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1 small onion, finely chopped (about 1 cup)
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1.5 teaspoons kosher salt, plus more to taste
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freshly cracked pepper to taste
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1 pound penne
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4 ounces fresh mozzarella or fontina, cubed
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1/2 cup heaping (50 g) grated Parmigiano Reggiano
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1/2 cup heavy cream
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