Baked Butternut Squash Penne with Panko & Gingersnap Topping

Preheat oven to 425-degrees. Coat one sheet pan with canola cooking spray. Add squash cubes, garlic and sweet onion to sheet pan and drizzle with olive oil. Toss with spatula or gloved hands to coat squash evenly with oil. Season with freshly ground black pepper to taste (light salt to taste is optional). Bake for 20 minutes, turning pan after 10 minutes, or until cooked throughout and browned in spots.

Reduce oven to 350-degrees. In appropriately sized food processor or mixer, combine the roasted squash and whole milk and process until smooth. Add the nutmeg and pulse or beat briefly with mixer to blend well.  Pour into a large enough bowl (if large enough your same mixing bowl will work) and stir in the pasta and Parmesan with a large spoon.

Coat one 2-inch hotel -pan generously with canola cooking spray.  Spread pasta mixture into the prepared Hotel Pan and dot with part-skim ricotta or Burratta cheese or other desired cheese.

Add butter to saucepan and cook over medium heat, stirring constantly until golden browned (it will smell like caramel). Add breadcrumbs and cookie crumbs to saucepan and stir to combine. Sprinkle mixture evenly over pasta mixture and bake for 30 minutes or until heated through.

Prepare individual bowls topping hot pasta with squash mixture top with Burratta cheese and garnish with chopped heirloom tomatoes and fresh arugula.