Penne with Pureed Butternut Squash
  1. Quarter squash removing the seeds. Salt and pepper the quarters and place in a roasting pan drizzled with olive oil. Roast in the oven for 45 minutes at 400 degrees. Remove and let cool. Remove the skin and place squash pieces in a blender or food processor and puree. Transfer squash mixture to a sauté pan with olive oil and garlic.
  2. Place fresh Bisogno Penne in a large pot of boiling salted water for 3-5 minutes for al dente. Drain penne and transfer to the pan with squash sauce. Add some of the pasta water if too thick. Toss with chopped fresh sage and serve.