Creamy Baked Rigatoni

1 cup heavy cream, room temperature

8 ounces softened goat cheese, divided

1 teaspoon fresh lemon juice

Salt and pepper to taste

1/4 cup grated Parmesan

1/4 cup extra virgin olive oil

12 sage leaves

2 cups butternut squash, peeled and diced

1 cup peeled and quartered cipollini onions, or 1 small sweet yellow onion, diced

1 pound rigatoni, cooked

Preheat oven to low broil.

In a medium bowl, whisk together the heavy cream, 6 ounces of the goat cheese, lemon juice, salt and pepper. In a separate bowl, combine the remaining goat cheese with the Parmesan to create a paste. Set aside.

Set the oval baker on the stovetop over medium-high heat. Pour in the olive oil and heat through for 3 minutes. Using tongs, place the sage leaves in the oil. As soon as they become deep green in color, remove and place on a paper towel to cool.

Reduce the heat to medium. Add the butternut squash and onions, then season with salt and pepper, Stir occasionally. When they become golden brown, turn off the heat and add the cooked rigatoni. Stir to coat.

Pour in the goat cheese sauce and stir to combine. Dollop the Parmesan mixture on top. Place the baker on the middle rack of the oven and broil until browned on top, about 8 minutes. Rotate halfway through. Remove from the oven and garnish with the fried sage leaves.