Butternut squash and pasta bake

Preparation time 15 minutes

Total time: 45 minutes

Ingredients

30 mL (2 tbsp.) olive oil
250 g (8 oz.) white onion, finely diced
2 garlic cloves, minced
2 mL (½ tsp.) chili flakes
30 mL (2 tbsp.) finely chopped fresh sage
To taste, salt
To taste, pepper
500 g (1 lb.) Sensations by Compliments Penne Rigate
750 g (1½ lb) butternut squash, diced
300 mL (1¼ cups) reserved pasta water
60 mL (¼ cup) milk
125 g (4 oz.) garlic and herb goat cheese
125 mL (½ cup) walnuts, toasted, chopped, divided
125 mL (½ cup) low-salt fully-cooked bacon
150 mL (⅔ cup) Sensations by Compliments Italian Style Shredded Cheese Blend, divided

Preheat oven to 425°F (220°C). Bring salted water in a large pasta pot to a boil. While the water is coming to a boil, heat olive oil in a pan. Sauté onion and garlic in olive oil with chili flakes, sage, salt, and pepper to taste until onions are translucent. Set aside.
Cook the pasta and squash in the same pot until tender. Measure out the pasta water, and then drain the pasta. Set the pasta and squash aside.
In the pasta pot, mix the pasta water, milk, goat cheese, onion-garlic mixture, toasted walnuts (set 2 tbsp. aside for topping), bacon, and ⅓ cup of shredded cheese. Add the squash and pasta and toss together until well mixed.
Transfer pasta mixture to a 9 x 9-in (2 L) baking dish. Top with the reserved walnuts and remaining cheese. Season with pepper. Bake for 20 minutes, or until top is golden brown.

Option: To garnish and add flavour, toss 4 to 5 whole small sage leaves with a 1 tsp. olive oil. Place on top of pasta before baking.