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Preheat the oven to 425°F. In a shallow roasting pan, combine squash and oil; toss to coat. Roast for about 25 minutes or until tender, stirring once. Remove squash from oven; reduce oven temperature to 350°F.
Meanwhile, cook pasta according to package directions; drain. Set aside. In a 6-quart Dutch oven, melt the butter over medium heat. Add onion and garlic; cook about 5 minutes or until onion is tender but not browned, stirring occasionally. Stir in flour; cook and stir for 1 minute more. Add milk all at once. Cook and stir until thickened and bubbly. Stir in cheeses until melted. Stir in spinach until wilted. Stir in sage, salt and pepper. Gently stir in cooked pasta and squash until combined. Transfer pasta mixture to a 3-quart baking dish. Cover with foil.
Bake for 20 minutes. Remove foil and top with pine nuts. Bake, uncovered, for 10 to 15 minutes more or until heated through.