Roasted Butternut Whole Wheat Penne

1 pound butternut squash, peeled and chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Allspice (nutmeg alt)
2 tablespoons unsalted butter
1 small shallot, chopped
1 tablespoons flour
1/4 cup mascarpone cheese
2/3 cup milk
1/2 pound whole wheat penne
1/4 cup freshly grated mozzarella cheese
1/4 cup freshly grated parmesan cheese
sage leaves (optional)
crumbed bacon, if desired (optional)

If reheating add a bit of milk to loosen mixture.

Toss peeled & chopped butternut squash in dash of olive oil, salt, pepper & allspice and roast in 400 degree oven for 40 minutes (turn after 20 minutes). Mash. Cook pasta per directions and drain. While pasta cooks briefly saute shallot in butter until lightly browned. Add flour and cook 2 minutes. Add milk and marscapone. Finally mix in mashed squash. You can adjust consistency here with bit more milk and also seasoning of mixture. Mix with cooked pasta. Stir in small amount of mozzarella, Parmesan, bacon and sage leaves (if using). Put mixture in lasagna pan (size depends on how thick you want squares). Top with remaining cheese. Bake 350 degrees 30-40 minutes.

Serving Size: 6-8 squares (depends on pan size)

Number of Servings: 6

Recipe submitted by SparkPeople user NCMARTIAN.