PENNE PASTA QUATTRO FORMAGGI & BUTTERNUT SQUASH

PENNE PASTA QUATTRO FORMAGGI & BUTTERNUT SQUASH image

Yield 6 people

Number Of Ingredients 2

1 lb butternut squash
peeled and cut into large batons; 2 T olive oil (divided); 1 T chopped sage; 1 lb penne pasta; S&P; 3 T unsalted butter; 3 t ap flour; 2 c whole milk; 2 c heavy cream; 1 1/2 c grated fontina; 3/4 c blue; 1/2 c romano; 3/4 c parmigiano; 4 thick slices coarse country bread; olive oil; 1/2 c grated parmigiano; 1 T chopped sage; 2 T unsalted melted butter; S&P

Steps:

Toss squash with olive oil, sage and S&P and spread in a single layer on a baking sheet to roast for 15-20 min till tender. Remove and set aside. Cook penne in salted water till al dente. Drain in colander under cold water. Drizzle with a little olive oil. Make the cheese sauce: Bechemel and cook for 15 min until reduced by 1/3. Remove from heat and add cheeses. Cut crusts from bread and cube slices. Make soft crumbs in food processor. Transfer to a bowl and added oil, melted butter and S&P, parmigiano and sage. Preheat to 400. Mix cheese sauce and squash to pasta and stir to mix well. Transfer to 9x13 baking dish and scatter crumbs over top. bake 10-12 min until heated through - cheese bubbly, top brown.