Serena Wolf’s Baked Penne Alfredo with Butternut Squash and Brussels S – Rao's Specialty Foods

Ingredients

• 4 cups cubed butternut squash (aim for ¾-inch cubes)
• ¾ pound Brussels sprouts, washed well, stems and any ugly outer leaves removed, sliced in half (about 4 cups sliced sprouts)
• 4 tablespoons extra-virgin olive oil, divided
• Kosher salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon fresh thyme leaves, plus extra for serving
• 3 jars Rao’s Homemade Alfredo Sauce
• 1 pound Rao’s Homemade Penne Rigate
• 3 garlic cloves, minced
• 1/3 cup Panko breadcrumbs
• 2 cups grated Fontina cheese (Mozzarella, Gruyère, or an Italian cheese blend will also be delicious)