Butternut Mac and Cheese

Amy's Favorite
Weekend Special
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Recipe Notes

https://www.halfbakedharvest.com/baked-4-cheese-butternut-squash-rigatoni/

Ingredients

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Instructions

Preheat oven to 425° F.

 

On a baking sheet, toss together the olive oil, butternut squash, shallot, garlic, oregano, and a pinch each of chili flakes, salt, and pepper. Bake 20-25 minutes, until the squash is tender.

 

Pop the garlic cloves out of their skin. Add the butternut squash, shallot, garlic, and ricotta to a food processor. Puree until smooth. Season with salt and pepper.

 

In a large, oven-safe skillet with sides, bring 3 1/2 cups water to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Stir in the pureed butternut squash. Add the milk/ cream, Italian seasoning, spinach, and sun-dried tomatoes, stirring to combine. Stir in the gouda and parmesan until melted. 

 

Remove from the heat and top with the provolone cheese. Bake 15-20 minutes, until the cheese is melted and gooey. Eat!