Penne Pasta Quattro Formaggi with Butternut Squash and Sage

Photo: Paige Green

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The Veggiest
With roasted butternut squash and sage mixed in to the pasta and cheese sauce, plus a sage and bread crumb topping, this casserole from chef Mitch Rosenthal's book, Cooking My Way Back Home, has a delightful balance of textures.

Get the recipe: Penne Pasta Quattro Formaggi with Butternut Squash and Sage
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