BUTTERNUT SQUASH GOAT CHEESE PASTA

If I have ever told you to make one of my recipes before and you didn’t, use this as your sign to actually make this one, you will thank me later. While we are approaching the beginning of October we are full swing into, pumpkin, squash and everything spiced season so I created this macaroni and cheese inspired dish to bring together the flavors of fall in the most simple way possible. Consider bringing this to every dinner party function this holiday season, most likely it will be the only one you’ll ever need.

What you'll need:

15 oz butternut squash, steamed (I used trader joes pre cut)

1 package Rummo Gluten-Free Rigatoni ( 12oz) 

4 oz goat cheese

1 cup  whole milk 

½ cup shredded white cheddar, plus more to taste

1 tbsp nutritional yeast 

1 tsp garlic powder

½ tsp onion powder

¾ tsp salt, plus more to taste

½ tsp black pepper

How you’ll make it:

Start by cooking your butternut squash in the oven on 350 until fork tender. Boil the rigatoni according to the package directions. Reserve ½ cup pasta water, then drain.

Blend the warm steamed squash, milk, garlic powder, onion powder, salt, pepper, and nutritional yeast until completely smooth.

Pour the squash sauce over the hot pasta.

Add the 4 oz goat cheese and stir while everything is hot so it melts into the sauce.

Stir in ½ cup white cheddar until melted and creamy. I added an additional 1/2 cup on top and broiled for 5 minutes for a slightly bubbly crusted topping.

If it’s too thick, add reserved pasta water 1–2 tablespoons at a time.

Taste and adjust salt.