Categories: Pasta- pasta sauces

Ingredients

• 12 to 16 oz. dried rigatoni
• 1 1/2 lbs. butternut squash, peeled seeded and cut into chunks (3 1/2 cups)
• 2 3/4 cups 1% milk, divided use
• 1/4 cup all-purpose flour
• 8 oz. smoked gouda cheese, shredded, divided use
• 4 slices thick bacon
• 2 small sweet onions, cut into chunks
• 3 oz. firm 100% whole wheat or multigrain bread
• 2 Tbsp. butter, melted
• Fresh flat-leaf Italian parsley

Directions

1. Heat oven to 425 degrees.
2. Lightly butter a 3-quart au gratin or baking dish; set aside. Cook pasta according to package directions. Drain; transfer to a large bowl.
3. Meanwhile, in a large saucepan,, combine the squash and 2 1/2 cups of the milk over medium-high heat. Bring to boiling; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes. Stir together remaining 1/4 cup milk and flour; stir into squash mixture. Bring to a boil and cook until thickened, 2 to 3 minutes. stir in 1 1/2 cups of the gouda until melted; keep warm.
4. Meanwhile, in a very large skillet cook bacon until crisp; drain on paper towels. Crumble; set aside. pour off all but 1 Tbsp. bacon drippings. Return skillet to the heat.
5. Add onions to skillet; cover and cook over low heat 10 minutes, stirring occasionally. Uncover and increase heat to high. Cook 4 to 6 minutes more, stirring, until onions are golden.
6. Add squash-cheese mixture, onions, and bacon to the bowl with the pasta. Toss well to combine, then transfer to prepared baking dish.
7. Place bread in a food processor and pulse with two or three on/off turns to form large coarse crumbs (about 2 cups.) Transfer to a small bowl; mix with melted butter. Sprinkle remaining gouda and the bread crumbs over pasta mixture. Bake until top is browned, about 14 to 15 minutes. Cool 5 minutes. Sprinkle with parsley.

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