Four Cheese Macaroni and Butternut Squash Casserole

Ingredients:

• 1 small butternut squash (600g), peeled, seeded and cut into 1cm cubes (about 3 cups)
• 4 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• A pinch of red pepper flakes
• 1 can (800 g) of canned plum tomatoes, crushed by hand
• 1 can (425g) canned plum tomatoes, hand crushed
• 1 tbsp chopped fresh sage
• 1 cup fresh ricotta
• 450 g dry fusilli pasta
• 2.5 tbsp. grated mozzarella
• 0.5 cup crumbled Gorgonzola or other soft blue cheese
• 1 tbsp. grated parmesan

Preparation:

1. In a large saucepan, bring water to a boil and add salt.
2. Preheat oven to 450°F (230°C). On a rimmed baking sheet, toss the squash with 2 tablespoons of olive oil, 1/4 teaspoon each of salt and black pepper. Bake, stirring once or twice, until golden brown and tender, 12-15 minutes.
3. Meanwhile, heat the remaining 2 tablespoons olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring the sauce to a simmer. Reduce the heat slightly, add the sage, and simmer, uncovered, until the sauce thickens, 15-20 minutes. Stir in the ricotta and season with salt and pepper.
4. Cook the fusilli in salted boiling water until al dente (2 minutes less than package directions). Drain and transfer to a large bowl.
5. Add the tomato sauce, roasted pumpkin, 1 tablespoon of mozzarella, Gorgonzola, and half of the Parmesan to the bowl with the pasta and toss well to evenly distribute the ingredients. Transfer the pasta to a 3- to 4-quart baking dish and sprinkle with the remaining 1.5 cups of mozzarella and Parmesan. Bake, uncovered, until golden brown, about 15 minutes. Let the casserole rest for 10 minutes and serve.