Creamy Butternut Squash Pasta Bake

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Place the squash and half the rosemary sprigs in a baking dish. Drizzle with olive oil; season with salt and pepper. Add as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Toss to coat. Arrange in an even layer. Roast 15 minutes. Leaving the oven on, remove from the oven. Carefully remove and discard the rosemary sprigs. 

Meanwhile, add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Add the spinach (handfuls at a time) and stir until wilted and combined.

Meanwhile, finely chop the walnuts. Pick the remaining rosemary leaves off the stems; finely chop the leaves. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the chopped walnuts, chopped rosemary leaves, parmesan, breadcrumbs, and as much of the garlic paste as you'd like.

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate.

To the baking dish of partially roasted squash, carefully add the cooked pasta and spinach, cooked pancetta, cream, capers, verjus and half the mascarpone (you will have extra). Season with salt and pepper; toss to thoroughly combine. Top with the mozzarella (tearing into bite-sized pieces before adding) and breadcrumb topping. Bake 7 to 9 minutes, or until the breadcrumbs are lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!