For Squash:

1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 1/2-inch dice

2 tablespoons olive oil

1 teaspoon salt

1/8 teaspoon fresh-ground black pepper

1 1/4 teaspoons dried sage

For Sauce:

1 cup mascarpone cheese

1/2 cup half and half

For Pasta:

1 pound COSTA penne

1/4 pound sliced smoked ham, such as Black Forest, cut into thin strips

1/4 cup grated Parmesan cheese

FOR SQUASH: Heat the oven to 450 F. Put the squash on a large baking sheet and toss with the oil, 1/4 teaspoon of the salt, the pepper, and sage. Spread the squash out in a single layer. Roast, turning occasionally, until tender and starting to brown, 15 to 20 minutes.

FOR SAUCE: In a small bowl, stir together the mascarpone, half-and-half, scallions, and the remaining 3/4 teaspoon salt.

FOR PASTA: Meanwhile, in a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Reserve 1 cup of the pasta-cooking water and drain. Return the pasta to the hot pan. Stir in the squash, mascarpone sauce, and ham. If the sauce seems too thick, add some of the reserved pasta-cooking water. Serve topped with the Parmesan.