Ingredients
1butternut squash,(about 2 lbs)
2tbspolive oil
1tspsalt
tspfresh ground black pepper
1¼tspdried sage
1cupmascarpone cheese
½cuphalf and half
3scallions,including green tops
¾lbspenne
¼lbsmoked ham,sliced
¼cupgrated parmesan
Preparation
Heat the oven to 450 degrees F.
Put the squash on a large baking sheet and toss with the oil, ¼ teaspoon of the salt, the pepper and sage. Spread the squash out in a single layer.
Roast, turning occasionally, for 15 to 20 minutes, until tender and starting to brown.
In a small bowl, stir together the mascarpone, half-and-half, scallions and the remaining ¾ teaspoon of salt
In a large pot of boiling, salted water, cook the penne for about 13 minutes, until just done. Reserve 1 cup of the pasta-cooking water and drain.
Return the pasta to the hot pan. Stir in the squash, mascarpone sauce, and ham. If the sauce seems too thick, add some of the reserved pasta-cooking water.
Serve topped with the Parmesan, and enjoy!
