Baked Penne Pasta with Butternut Sage Sauce

Ingredients

• 4 tablespoons unsalted butter, plus more for greasing
• 1 small bundle sage
• 4 cups 1-inch cubes, butternut squash (about 1 lb. post peeling)
• 1 small onion, finely chopped (about 1 cup)
• 1.5 teaspoons kosher salt, plus more to taste
• freshly cracked pepper to taste
• 1 pound penne
• 4 ounces fresh mozzarella or fontina, cubed
• 1/2 cup heaping (50 g) grated Parmigiano Reggiano
• 1/2 cup heavy cream

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