Ingredients
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1 butternut squash
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3 shallots
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2 cloves garlic
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2 tbsp olive oil
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4 tsp ground nutmeg, divided
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12 oz rigatoni
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6 oz cheddar cheese
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4 oz Parmesan cheese
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1/4 cup butter
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1/4 cup flour
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2 cups 2% milk
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1 bay leaf
Steps
1
Preheat the oven to 400° F.
2
Cut the squash lengthwise into quarters. Remove the seeds, the stringy inside, and the skin. Cut the flesh into ½ inch cubes.
3
Finely chop the shallots and mince the garlic.
4
Heat the oil in a frying pan and fry the shallots, garlic, squash, 2 teaspoons nutmeg, pepper and salt for 10 minutes on low heat. Stir frequently.
5
Meanwhile, cook the pasta according to package directions and drain.
6
Grate the Cheddar and Parmesan cheese. Melt the butter in a large saucepan.
7
Add the flour to the butter. Stir the mixture over low heat until the mixture becomes golden in color, about 5 minutes.
8
Stir in the milk and bring to a boil. Add the bay leaf and the rest of the nutmeg and cook for 5 minutes.
9
Remove the saucepan from the heat. Remove the bay leaf and stir in half of the Cheddar and Parmesan.
10
Add the pasta, sauce and squash to the baking dish. Sprinkle with the remaining cheese.
11
Bake for about 20 minutes until golden brown.
Tips
Use pre-cut squash from the produce department to save time.
