Servings: servings
Equipment
- Spatula
Ingredients
- 2 cups raw butternut squash, or squash of choice, 12 ounces of cooked squash
- 3/4 cup milk of choice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sage
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon nutmeg
- ¼ teaspoon cayenne
- 2 tablespoon extra virgin olive oil
- 1 bay leaf
- 1 cup shredded gouda, about 6 ounces
- ½ cup shredded parmesan , about 3 ounces
- 1/2 cup shredded white cheddar, about 3 ounces
- 16 ounces rigatoni pasta
- Salt & pepper to taste
- Red pepper flakes for topping, optional
- Chili oil for topping, optional
Instructions
- Preheat oven to 400°F.
- Roast your butternut squash until soft, about 25 minutes at 400°F.
- Grate all of your cheeses and set aside.
- When the squash is out of the oven, let it cool slightly and scoop out the soft inside, removing it from the skin. Then add to a blender. Add the milk, garlic powder, rosemary, thyme, sage, paprika, nutmeg and cayenne. Blend until smooth.
- Put a large pot or dutch oven on medium heat. Add in the olive oil and bay leaf. Stir in the butternut purée and begin to cook down.
- Keep this sauce on low heat while you cook your pasta in a separate pot, stir occasionally.
- Cook the pasta in boiling water until al dente, about 6-8 minutes, drain and reserve about ½ cup of the pasta water.
- Pour the pasta into the sauce. Alternate between adding the cheeses and a splash of pasta water. Stir until the sauce fully coats the pasta and the cheese is melted.
- Top with red pepper flakes and a drizzle of chili oil if you'd like some heat, and serve warm.