Penne with Roasted Butternut Squash and Ham

Soft and creamy mascarpone cheese forms the base for a pasta sauce that's deliciously rich and absolutely simple. This dish also makes a fabulous first course for six.

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Nutritional Information

Calories    0
Total Fat    0
Saturated Fat    0
Cholesterol    0
Sodium    0
Total Carbohydrate    0
Dietary Fiber    --
Sugars    --
Protein    0
Calcium    0
penne-roasted-butternut-squash-ham

Serves: 4

Ingredients
    U.S.         Metric     Conversion chart

    1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 1/2-inch dice
    2 tablespoon(s) olive oil
    1 teaspoon(s) salt
    1/8 teaspoon(s) fresh-ground black pepper
    1 1/4 teaspoon(s) dried sage
    1 cup(s) mascarpone cheese
    1/2 cup(s) half-and-half
    3 scallions including green tops, chopped
    3/4 pound(s) penne
    1/4 pound(s) sliced smoked ham, such as Black Forest, cut into thin strips
    1/4 cup(s) grated Parmesan

Directions

    Heat the oven to 450°F. Put the squash on a Managed Firewall Service 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.
    In a small bowl, stir together the mascarpone, half-and-half, scallions and the remaining 3/4 teaspoon salt.
    Meanwhile, 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 Loop app some of the reserved pasta-cooking water. Serve topped with the Parmesan.
    Variations: Instead of butternut squash, roast cubes of another winter squash, such as pumpkin or acorn squash-or try roasting cubed sweet potatoes.
    Wine 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 tourism website squash and salty ham blend with the wine's rich, spicy flavors.