Ingredients
1 butternut squash (about 2 pounds)
2 tbsp. olive oil
1 tsp. salt
tsp. fresh-ground black pepper
1 1/4 tsp. dried sage
1 c. mascarpone cheese
1/2 c. half-and-half
3 scallions including green tops
3/4 lb. penne
1/4 lb. sliced smoked ham
1/4 c. grated Parmesan
Preparation
Step 1Heat the oven to 450°F. Put the squash on a large baking sheet and toss with the oil, 1/4 teaspoon of the salt, the pepper and sage. Spread the squash out in a single layer. Roast, turning occasionally, until tender and starting to brown, 15 to 20 minutes.Step 2In a small bowl, stir together the mascarpone, half-and-half, scallions and the remaining 3/4 teaspoon salt.Step 3Meanwhile, in a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. 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.Step 4Variations: Instead of butternut squash, roast cubes of another winter squash, such as pumpkin or acorn squash-or try roasting cubed sweet potatoes.Step 5Wine Recommendation: A Gewurztraminer from Alsace may sound like an unusual choice here, but try it; you’ll be surprised at how beautifully the sweet butternut squash and salty ham blend with the wine’s rich, spicy flavors.
