Preheat oven to 450º. Peel, cut lengthwise removing the seeds and cut into 1/2-inch dice:
1 butternut squash (about 2 pounds)
Toss with:
2 tablespoons olive oil
1/2 cup thinly diced HoneyBaked Ham
1/2 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1-1/2 teaspoons dried sage
Spread out in a single layer on a baking sheet and roast, turning occasionally,
until tender and lightly browned around the edges. About 15 to 20 minutes.
Meanwhile, prepare a sauce by stirring together:
1 cup mascarpone cheese
1/2 cup half-and-half
3 scallions including green tops, chopped
1/2 teaspoon salt
Set aside and prepare in a large pot of boiling salted water:
1-12 oz. Penne pasta
Cook aprox. 13 minutes, drain and reserve 1 cup of the pasta water for later.
Return the pasta to the hot pot.
Toss and add:
The prepared Squash
The Sauce mixture
1 cup HoneyBaked ham, cut into julienne
Stir to blend all the flavors together. If the sauce seems too thick add some of the reserved pasta water.
Dish into 4 serving bowls and top with:
1/4 cup grated Parmesan cheese.
