This savory pasta bake combines the flavors of autumn in a dish that you’ll want to make again and again. Sweet butternut squash roasted in your June Oven provides the foundation for a lush, silky-smooth sauce that gets a flavor boost from a generous amount of fresh lemon zest, chopped sage and nutty cheese. Elbow macaroni is small enough to soften as the pasta bakes so you can skip boiling it before mixing it with the sauce. If you want to use another shape, such as penne or cavatappi, you’ll need to boil the pasta according to package instructions first.