Roasted Butternut Squash and Sausage Pasta Bake

By davidv

This recipe is prepared with the large baker from the Lidia Bastianich Hand-painted Stoneware Set (K33478).

Ingredients

• Ingredients:
• Sauce:
• 5 Tbsp. butter
• 5 Tbsp. flour
• 4 cups milk
• 1-1/2 cups Parmesan, grated
• 2 tsp. salt
• 1/4 tsp. ground black pepper
• 5 fresh sage leaves, chopped
• 2 Tbsp. fresh parsley, chopped
• Pinch of ground nutmeg
• Filling:
• 1 lb. penne pasta, cooked and drained
• 5 cups butternut squash peeled, seeded, and diced
• 4 Tbsp. oil
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1 lb. sweet Italian sausage, casing removed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup mozzarella, shredded

Preparation

Step 1

Directions:

Preheat the oven to 350°F.

To prepare the sauce, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 1 minute. Slowly stir in the milk and continue to stir until the mixture thickens. Bring to a simmer, turn off the heat, then stir in the Parmesan, salt, pepper, nutmeg, sage, and parsley. Set aside.

To prepare the filling, add the squash, 2 Tbsp. oil, salt, and pepper in a medium bowl and toss until the squash is evenly coated. Spread the squash evenly on a cookie sheet, then roast for approximately 15 minutes, or until fork-tender.

Meanwhile, heat the remaining 2 Tbsp. oil in a large sauté pan over medium-high heat. Add the sausage, onion, and garlic. Brown the sausage and break it up into crumbles as it cooks. It's done when the sausage is no longer pink and the onions are translucent.

In a large bowl combine the penne, sausage mixture, and the sauce. Toss the mixture until the ingredients are coated with the sauce. Place in a 4-qt. casserole dish and top it with mozzarella. Bake for 40 — 45 minutes until bubbly and cheese is brown.