Wash hands with soap and water.

Preheat oven to 425 °F. Cut butternut squash in half and scoop out the seeds. Place the cut sides down in a large baking dish and fill with 1/4 inch water. Bake butternut squash until tender (about 45 minutes). Remove from oven and let cool slightly.

While the squash bakes, bring a pot of water to a boil. Add pasta and cook until just tender. Drain and set aside. Reduce oven to 375 °F.

From the butternut squash, measure out 2 cups of the squash. Place in a food processor along the shallot, sage, garlic, salt, and pepper. Pulse until squash is smooth. Add in low-sodium vegetable broth and pulse until well-combined.

In a small baking dish, place a third of the squash purée in the bottom. Add half the noodles, followed by the low-fat ricotta. Top the ricotta with the next third of the sauce, then the remaining noodles. Finish with remaining sauce and low-fat shredded mozzarella.

Bake pasta for 25 minutes at 375 °F. Cheese should be browned. Remove and serve warm.

This dish works well with any type of squash purée, pumpkin, or sweet potatoes.