Butternut squash, Pumpkin and Bacon Baked Penne

I found this recipe on pinterest and adapted it a bit.  My family loved it!  It is perfect fall comfort food.

Adapted from: Roasted Butternut Baked Penne howsweeteats.com

ingredients:

1 pound butternut squash, peeled and chopped

1/2 cup pureed pumpkin

1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 tablespoons unsalted butter
2 small shallots, chopped
1 tablespoons flour
1/2 cup mascarpone cheese
3/4 cup milk
1 box whole wheat penne
1/4 cup freshly grated mozzarella cheese
1/4 cup freshly grated parmesan cheese
sage leaves or 2 tsp dried sage
crumbed bacon

directions:

Preheat oven to 400 degrees F. Peel and chop squash, then lay on a baking sheet. Toss with olive oil, salt, pepper and nutmeg. Roast for 20 minutes, flip once, then roast for 20 minutes more. Remove from oven and add squash to a bowl, then mash with a potato masher or fork.

Prepare water for pasta and cook according to directions.

Place 8 strips of bacon on a jelly roll pan.  Cook until crispy in a 400 degree oven.  When done, drain on a paper towel and crumble.  Set aside.

While pasta is cooking, heat a medium saucepan over medium heat and add butter and shallots. Whisk continuously until the butter browns and small brown bits appear in the pan. Immediately whisk in flour and cook for 1-2 minutes. Add milk, mascarpone, pumpkin, and mashed squash, then mix all until combined. Thin with more milk if desired.   At this point, taste and see if you’d like any additional salt or spices.

Add pasta to an oval or round baking dish. Pour sauce over top, then use a spoon to fold the sauce into the penne, coating it completely. Top with shredded cheeses and fresh sage leaves. Bake for 25-30 minutes, or until cheese is golden and bubbly. Garnish with crumbled bacon.