Cook the Pasta:

Start by cooking the penne pasta according to the package instructions. Boil in salted water until al dente (about 10-12 minutes). Drain and set the pasta aside while you prepare the sauce.

2. Prepare the Sauce:

• In a large frying pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until soft and fragrant, but be careful not to let it burn.
• Add the diced butternut squash to the pan. Cook for about 5 minutes, stirring occasionally, until the squash starts to turn golden.
• Pour the prepared vegetable stock into the pan, ensuring that the squash is mostly submerged in the liquid. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes, or until the squash is very tender and can easily be mashed with a fork.

3. Blend the Sauce:

• Once the butternut squash is cooked and tender, transfer it (along with some of the cooking stock) to a blender or food processor. Blend until smooth, adding more of the cooking stock as needed to reach a creamy consistency. If there is any remaining stock after blending, discard it.
• Taste the sauce and adjust seasoning with salt and pepper if needed.

4. Combine and Serve:

• Return the smooth butternut squash sauce to the frying pan. Over low heat, stir in the grated Grana Padano cheese until it melts and combines with the sauce, creating a rich, creamy texture.
• Add the cooked penne pasta to the pan, tossing it well to ensure the pasta is evenly coated with the sauce.

5. Serve:

• Serve the pasta hot, garnished with extra grated Grana Padano cheese if desired. For an added touch of flavor, sprinkle some fresh parsley on top, or add a dash of black pepper.