Butternut Squash Pasta Bake | Savor Recipes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small butternut squash (about 2 pounds), peeled, seeded and diced into 1/2 inch cubes
• Kosher salt
• 8 tablespoons (1 stick) unsalted butter
• 12 large sage leaves
• 1/2 cup all-purpose flour
• 4 cups whole milk, warm
• 1/8 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1 (1-pound) high-quality penne rigate
• 1 pound mozzarella, shredded, divided
• 2 tablespoons (¼ stick) unsalted butter
• 1 small clove garlic, grated on a microplane
• 1/2 teaspoon kosher salt
• 3/4 cup panko