BAKED PASTA with PUMPKIN, MUSHROOMS and MASCARPONE

1 1/2 pounds Sugar Pie pumpkin or butternut squash
peeled, seeded and cut into 1/2"-dice, about 4 cups
2 tablespoons olive oil
3 cups low-sodium chicken broth
2 cups mascarpone cheese
1/2 teaspoon ground nutmeg
1 1/2 cups grated Parmesan cheese
Salt and freshly ground pepper
4 tablespoons unsalted butter
2 pounds mixed mushrooms, sliced
1 pound rigatoni pasta
1 cup grated fontina cheese
1/4 cup parsley, chopped
2 tablespoons fresh sage, chopped
 
Preheat the oven to 400°F.  Toss the pumpkin or squash with the olive oil in a large bowl and season with salt and pepper.  Transfer to a baking sheet, in a single layer and bake until the pumpkin is tender and beginning to brown, tossing once, about 40 minutes.

Transfer the pumpkin to the bowl of a food processor and add the chicken broth.  Puree until smooth.  Add the mascarpone cheese, nutmeg and 1 cup of the Parmesan cheese.  Process to blend and season with salt and pepper.

Melt the butter in a sauté pan over medium-high heat.  Add the mushrooms and sauté until beginning to brown, about 5 minutes.  Season with salt and pepper and sauté 2 minutes more.  Stir in the pumpkin mixture and season with salt and pepper.

Cook the pasta in a large pot of boiling, salted water, until al dente.  Drain the pasta and add it to the sauce, tossing well.

Spray a large baking pan well with cooking spray.  Add half of the pasta mixture.  Cover with half of the remaining Parmesan, half of the Fontina and half of the sage.  Add the remaining pasta, remaining cheeses and sage and cover the pan with aluminum foil. 

Bake in a 400°F oven for 20 minutes.  Remove the foil continue to bake until the cheese is melted and bubbly, about 15 minutes more.  Let the baked pasta rest for 10 minutes before serving.

Serves 6