Roasted Butternut Baked Penne

Preheat oven to 200°C. Place butternut on a baking tray and toss with olive oil, salt, pepper and nutmeg. Roast for 20 minutes, flip once, and then roast for another 20 minutes. Remove butternut from oven, place in a bowl, and mash with a potato masher or fork.

Meanwhile, cook penne in salted boiling water for 8 - 10 minutes or until al dente. 

Meanwhile, heat a medium saucepan over medium heat and add butter and shallots. Whisk continuously until the butter browns and small brown bits appear in the pan. Immediately whisk in flour and cook for 1 - 2 minutes. Add milk, mascarpone and butternut, then mix until combined. For a thinner sauce, add more milk. Season to taste with salt and pepper.

Drain penne and place in a baking dish. Pour sauce over top and stir, making sure to coat the pasta completely. Stir in the bacon. Top with grated mozzarella, parmesan and basil. Bake for 25 - 30 minutes, or until cheese is golden and bubbly.