Cheesy Butternut Squash and Pasta Casserole

3 c. uncooked penne pasta
2 (12-oz.) pkg. frozen butternut squash
1 c. milk
1 c. chicken broth
2 c. shredded Italian cheese blend
¼ c. butter, cut into pieces
¼ c. pine nuts, toasted
2 T. chopped fresh sage leaves
Salt, black pepper
Fresh chopped sage, garnish

1. Heat oven 350.
2. Spray 11×7” (2 quart) glass baking dish with PAM.
3. In a Dutch oven, cook pasta as directed on package. Drain and return to pot.
4. Cook squash in microwave as directed on package.
5. In 3 qt. saucepan, mix cooked squash, milk, broth, 1 c. of cheese and butter.
6. Cook over medium heat 5 minutes, stirring occasionally, until butter and cheese are melted.
7. Remove from heat, stir in pine nuts, 2 T. sage and season with salt and pepper.
8. Stir squash mixture into pasta.
9. Spoon into baking dish, sprinkle with remaining 1 c. cheese.
10. Place baking dish on cookie sheet.
11. Bake uncovered 20-25 minutes or until lightly browned and cheese is melted.
12. Garnish with additional sage.