Baked Butternut-Squash Rigatoni

Preheat oven to 425 degrees F. Meanwhile, in a large bowl, toss squash, garlic, and olive oil to coat. Place on a large, rimmed baking sheet and roast until tender, about 1 hour. Transfer pan to a wire rack and let cool slightly, about 10 minutes. Reduce oven to 350 degrees F. Meanwhile, bring a large pot of salted water to a boil and cook rigatoni according to package directions. Drain and set aside. Using a blender or food processor, purée reserved squash with heavy cream until smooth. In a large bowl, toss squash puree with reserved rigatoni, 2 cups fontina, sage, salt, and pepper. Brush bottom and sides of a 9- by 13-inch baking dish with olive oil. Transfer rigatoni-squash mixture to dish. In a small bowl, combine remaining fontina and panko. Sprinkle over pasta and bake until golden brown, 20 to 25 minutes.