Squash & Pancetta Baked Pasta

Prep and Cook

• 1
  Preheat oven to 400 degrees.
• 2
  Cut squash into 1-inch cubes.
• 3
  Place cubes on a baking sheet lined with parchment paper.
• 4
  Drizzle with olive oil, salt and pepper, tossing to coat.
• 5
  Roast for approximately 25 minutes or until tender, tossing once in between.
• 6
  In a large non-stick skillet, sauté onion and garlic in butter until onions are translucent.
• 7
  Add sage, walnuts and pancetta to the skillet and cook until the edges of the pancetta are crisp.
• 8
  Set aside.
• 9
  Meanwhile, cook pasta in a large pot of boiling salted water until tender or al dente.
• 10
  Drain, rinse thoroughly and put aside.
• 11
  Melt butter in pasta pot.
• 12
  Add flour and stir until combined.
• 13
  Pour in milk, 1/2 cup at a time, whisking constantly.
• 14
  Bring sauce to a boil, reduce heat and then continue to stir until sauce is thick and creamy.
• 15
  Remove from the heat and stir in cheese until it melts.
• 16
  Add pasta to cheese sauce mixture and toss until combined.
• 17
  If sauce seems sticky, add reserved pasta water.
• 18
  Mix squash and contents of the skillet into the pasta and spoon into a buttered 11" x 9" casserole dish.
• 19
  Top with grated parmesan cheese and bake, uncovered, at 425 degrees for 20 minutes or until pasta is heated through.