Low Calorie Butternut Squash and Pancetta Pasta Bake

Ingredients

• Coconut oil cooking spray
• 20 oz uncooked butternut squash, fresh, peeled and cubed
• 1 box La Moderna Golden Harvest Penne Rigate
• 2 oz Pancetta, chopped
• 1¼ cups 2% milk
• 2 Tbsp all purpose flour
• 2 tsp minced garlic
• 1 tsp salt
• 1 tsp black pepper, freshly ground
• 1 Tbsp fresh thyme, fresh
• 2 Tbsp Sage, ground
• ½ cup part-skim ricotta cheese
• ¼ cup Shaved Parmesan cheese