Ingredients:

  • 2 lbs butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 cup reserved pasta water
  • 1/4 tsp ground nutmeg
  • 1 lb rigatoni or penne pasta
  • 2 cups shredded mozzarella cheese
  • 1 tsp dried sage or thyme
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted unsalted butter
  • 1 tbsp fresh parsley, chopped

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. Roast for 20–25 minutes until the edges are mahogany-colored and tender.
  3. While squash roasts, boil a large pot of salted water. Cook pasta for 2 minutes less than the package instructions. Reserve 1 cup of pasta water before draining.
  4. Place the roasted squash into the blender or food processor. Add the heavy cream, grated Parmesan, minced garlic, and nutmeg. Blend on high until completely smooth.
  5. If the sauce is too thick, pulse in the reserved pasta water one tablespoon at a time until it reaches a pourable, creamy consistency.
  6. Fold the undercooked pasta and dried herbs into the squash sauce until every tube is coated.
  7. Transfer the mixture to a greased 9x13 inch baking dish. Stir in half of the mozzarella cheese.
  8. Top with the remaining mozzarella cheese and a mixture of panko breadcrumbs, melted butter, and chopped parsley.
  9. Bake until the cheese is bubbling and the crust is golden-brown.