Roasted Butternut Squash & Sausage Pasta Bake

Directions

Preheat the oven to 350°F.
To prepare the sauce, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 1 minute. Slowly stir in the milk and continue to stir until the mixture thickens. Bring to a simmer, turn off the heat, then stir in the Parmesan, salt, pepper, nutmeg, sage, and parsley. Set aside.
To prepare the filling, add the squash, 2 Tbsp oil, salt, and pepper in a medium-size bowl and toss until the squash is evenly coated. Spread the squash evenly on a cookie sheet, then roast for approximately 15 minutes, or until fork tender.
Meanwhile, heat the remaining 2 Tbsp oil in a large sauté pan over medium-high heat. Add the sausage, onion, and garlic. Brown the sausage and break it up into crumbles as it cooks. The sausage is done when it's no longer pink and the onions are translucent.
Combine the penne, sausage mixture, and sauce in a large bowl until fully incorporated. Spread the mixture into a 4-qt casserole dish and top it with the mozzarella. Bake for 40-45 minutes, or until bubbly and the cheese is brown.