Preheat oven to 425°.  On baking sheet, toss together squash, shallot and garlic with some olive oil, oregano, chili flakes and salt & pepper.  Roast about 20 minutes or so until the squash is tender.  Remove from oven.  Discard the skins from garlic and place squash, garlic, shallot, ricotta cheese, half & half, and Italian seasoning in food processor.  Puree until smooth. Taste and adjust seasoning as needed.

Cook penne according to package directions.  Drain pasta and reserve a little pasta water.  Add pasta back into pot.  Add butternut squash sauce, sun dried tomatoes, spinach, shredded gouda and parmesan.  Stir to combine.

Add pasta to a baking dish, top with torn burrata and bake about 15 minutes, until cheese is melted and casserole is heated through.

While pasta is in the oven, add a half stick of butter to sauté pan and heat over medium heat.  Add handful of fresh sage leaves and cook until butter is browned and sage is crispy.

When pasta is finished cooking, remove from oven.  Top with sage leaves and, if desired, drizzle the browned butter on top!