BAKED PASTA with PUMPKIN and MASCARPONE

1-1/2 pounds pumpkin or butternut squash - peeled, seeded & cut into 1/2" dice
2 tablespoons olive oil
2 cups chicken broth

2 cups mascarpone cheese
1/2 teaspoon ground nutmeg

1 tablespoon fresh sage, chopped

2 cups grated Parmesan cheese

1 cup grated fontina cheese
1 pound rigatoni

Salt and pepper, to taste

Preheat the oven to 450°F.  Toss the pumpkin with the olive oil to coat. Transfer pumpkin to baking sheet and roast until pumpkin is tender and caramelized, stirring once, about 30 minutes.

Transfer pumpkin to the food processor.  Add the chicken broth and puree until smooth.  Add the mascarpone cheese, nutmeg sage and 1 cup of the Parmesan.  Season with salt and pepper.   Puree until smooth.

Cook the pasta in a large pot of boiling, salted water, until al dente. Drain the pasta well, return to the pot and toss with the pumpkin sauce.

Spray a large baking dish with cooking spray.  Add half of the pasta.  Cover with half of the remaining Parmesan and half of the fontina.  Top with the remaining pasta and remaining cheeses.  

Cover the baking dish with foil.  Bake in a 400°F oven for 15 minutes. Remove the foil and bake until the cheese is melted and bubbly.  Let rest 10 minutes to set before serving.

Serves 6