Baked Penne Pasta with Butternut Sage Sauce
Ingredients
- 4 tablespoons unsalted butter, plus more for greasing
- 1 small bundle sage
- 4 cups 1-inch cubes, butternut squash (about 1 lb. post peeling)
- 1 small onion, finely chopped (about 1 cup)
- 1.5 teaspoons kosher salt, plus more to taste
- freshly cracked pepper to taste
- 1 pound penne
- 4 ounces fresh mozzarella or fontina, cubed
- 1/2 cup heaping (50 g) grated Parmigiano Reggiano
- 1/2 cup heavy cream
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