1 butternut squash
(about 2 pounds), peeled, halved
lengthwise, seeded, and cut into
2 tablespoons olive oil
1 teaspoon salt
⅛ teaspoon fresh-ground
1¼ teaspoons dried sage
1 cup mascarpone cheese
½ cup half-and-half
3 scallions including green tops,
¾ pound penne
¼ pound sliced smoked ham,
such as Black Forest, cut into
¼ cup grated Parmesan
1. Heat the oven to 450°. Put the squash on a large baking sheet
and toss with the oil, ¼ 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.
2. In a small bowl, stir together the mascarpone, half-and-half,
scallions, and the remaining ¾ teaspoon salt.
3. 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 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.
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