Ingredients

The following ingredients have 8 Servings
  • 3 cups dried penne pasta
  • 1 medium butternut squash
  • 1 tbsp olive oil
  • 1 1/4 cups cream
  • 1 tsp ground sage (more if you like)
  • 2 cups shredded mozzarella cheese
  • 1/2 cup shredded parmesan cheese
  • 1 1/2 cups cooked and crumbled bacon

Instruction

  • Preheat your oven to 375 degrees.
  • Cut the butternut squash in half lengthwise, scoop out the seeds, then chop the squash into chunks like in the picture above.
  • Then lay the squash out on a baking sheet, brush with the olive oil and bake for about 35 minutes, or until the squash is soft.
  • After the squash is done baking, use a spoon to scoop out the cooked squash, and add it to a food processor.
  • To the squash in the food processor, also add the cream and ground sage, and puree until smooth. Set aside.
  • In the mean time cook the pasta according to package directions.
  • Once the pasta is cooked, toss it with the butternut squash mixture.
  • Add half of the pasta mix to a 9 x 13 lasagna dish.
  • Sprinkle on half of the shredded mozzarella cheese, then add the remaining pasta mix.
  • Sprinkle on the remaining shredded mozzarella cheese as well as the shredded parmesan cheese.
  • Sprinkle on the cooked and crumbled bacon.
  • Bake for 25 – 35 minutes, or until the cheese is bubbling.
  • Serve and enjoy!