Cheesy Roasted Butternut Squash Rigatoni

For the puree:
Preheat your oven to 400ºF.

On a rimmed baking sheet, place halved squash (cut side up) and sprinkle with a couple pinches of kosher salt. Roast the squash in the oven for 40-50 minutes or until the squash is fork tender.

Remove and let cool enough to touch before scooping the flesh out (discard the skin) and placing it in the bowl of a food processor. Puree until smooth.

Use right away or freeze for up to 2 months.

For the pasta:
Bring a large pot of water to a boil.

In a medium-sized pot, over medium heat, melt 2 tablespoons of butter. Add in the shallots and garlic and saute until soft, about 2-3 minutes.

Add in the torn fresh sage leaves and stir. Add in the remaining 3 tablespoons of butter. Once melted, sprinkle in the flour and whisk, cooking the flour for 1 minute.

Meanwhile, add pasta to water along with 1 tablespoon of kosher salt and cook according to package directions.

Preheat your broiler.

Whisk in the chicken stock and half-and-half. Season with kosher salt, black pepper and nutmeg. Cook until thickens, about 4-5 minutes.

Reduce the heat to low and add in the butternut squash puree, grated Parmesan and 1/4 cup of the cheddar cheese. Whisk until smooth.

Drain the pasta noodles and return them back to the large pot. Pour butternut squash cheese sauce over top and toss.

Pour into a buttered 13×9 pan and top with the remaining 1 cup of cheddar cheese. Pop the pan under the broiler for 4-5 minutes until the cheese is melted and a light golden.

Enjoy!