Butternut Squash Pasta Bake

Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In Dutch oven, cook pasta as directed on package, using minimum cook time; drain and return to Dutch oven.

Meanwhile, cook squash in microwave as directed on package. In 3-quart saucepan, mix cooked squash, milk, broth, 1 cup of the cheese and the butter. Cook over medium heat 4 to 5 minutes, stirring occasionally, until butter and cheese are melted. Remove from heat; stir in pine nuts, 2 tablespoons sage, the salt and pepper.

Stir squash mixture into pasta. Spoon into baking dish; sprinkle with remaining 1 cup cheese. Place baking dish on cookie sheet.

Bake uncovered 20 to 25 minutes or until lightly browned and cheese is melted. Garnish with additional sage.