Butternut Squash Pasta Bake

Instructions

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1. - Preheat oven to 375°F. Prepare 13 in. x 9 in. pan with vegetable pan spray.
2. - Trim off stem end of butternut squash. Cut squash in half lengthwise, then cut each half in half crosswise. Remove seeds from squash. Place squash, skin side up, in a microwave-safe dish. Cook on high 7 minutes. Turn squash over, then cook an additional 7 minutes. If needed, turn squash over again and cook an additional 3-5 minutes or until squash is tender. Let cool 10 minutes.
3. - Meanwhile, in large pot, cook and drain pasta according to package instructions; keep warm.
4. - Scoop squash flesh into the bowl of a food processor and process until smooth. Measure out 2 cups of puree, reserving any remaining puree for another use. Add ricotta cheese and process until smooth and blended.
5. - In large skillet, melt butter over medium heat. Add onion; cook 3-5 minutes or until softened. Add garlic, sage, smoked paprika, and cayenne pepper; cook 2 minutes or until garlic and spices are fragrant. Stir in flour; cook 2 minutes on medium heat, stirring constantly. Whisk milk into flour mixture; cook until bubbling and thickened slightly, stirring constantly. Remove from heat. Stir in butternut squash mixture and salt until smooth. Stir in cooked pasta.
6. - Spoon pasta mixture into prepared pan and sprinkle with shredded cheese and additional sage, if using.
7. - Bake 25-30 minutes or until cheese is bubbly and browned.