Penne With Roasted Squash and Bacon

Ingredients

• 3 lbs (1½ kg) butternut squash, peeled, seeded and cut into chunks (approx. 8 cups/2 L)
• 1 tbsp (15 mL) extra-virgin olive oil
• 1 tsp (5 mL) kosher salt
• ¼ tsp (1 mL) freshly ground black pepper
• 1 tbsp (15 mL) chopped fresh thyme leaves
• 2 ears corn (or 1½ cups (375 mL) fresh or frozen corn kernels)
• 4 oz (125 g) bacon, cut into 1-in (2½-cm) pieces
• 1 onion, chopped
• 4 cloves garlic, chopped
• 2 tbsp (25 mL) chopped fresh sage
• kosher salt and freshly ground pepper to taste
• ¾ lb (375 g) whole wheat or regular penne pasta
• 6 oz (175 g) ricotta cheese
• 1 tbsp (15 mL) extra virgin olive oil