Prep Time::15 mins
Cook Time::30 mins
Total Time::45 mins
Servings::6 (serving size: about 1 1/2 cups)
Ingredients
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16 ounces uncooked rigatoni pasta
1 tablespoon unsalted butter
3 cups cubed (3/4 inch pieces) peeled butternut squash (from 1 small [1 1/2 pound] squash)
6 fresh sage leaves
1 teaspoon chopped fresh thyme, plus more for garnish
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more for garnish
3 cups whole milk
2 teaspoons onion powder
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon turmeric powder
2 teaspoons Dijon mustard
1 cup shredded sharp yellow Cheddar cheese
1 cup shredded Gouda cheese
2 tablespoons freshly grated Parmesan cheese, plus more for garnish
Directions
Gather all ingredients.
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Bring a large pot of salted water to a boil over high. Add pasta and cook according to package directions for al dente. Drain, reserving 1 cup of pasta cooking water; set pasta aside.
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While pasta cooks, melt butter in a large Dutch oven over medium. Add butternut squash, sage, thyme, salt, and pepper, and cook, stirring occasionally, until browned on all sides, about 6 to 8 minutes.
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Stir in milk, onion powder, garlic powder, cayenne, nutmeg, and turmeric and bring to a boil over high, stirring occasionally. Reduce heat to medium, cover, and cook, stirring occasionally, until squash is tender, about 6 minutes.
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Transfer squash mixture into a blender and add Dijon mustard. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until very smooth, about 30 seconds. (Alternatively, puree soup with an immersion blender until smooth, about 3 minutes).
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Add pasta and pureed squash mixture to Dutch oven; gently heat over medium until pasta is warmed through, about 2 minutes. Stir in Cheddar, Gouda and Parmesan and cook over low, stirring constantly, until smooth, about 1 minute. Stir in 1/4 cup of the reserved pasta cooking water. Cook, stirring often, and add remaining cooking water, 1/4 cup at a time, as needed, until sauce is creamy and clings to pasta, 2 to 3 minutes. Season with additional salt to taste.
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Divide among bowls and garnish with thyme, black pepper, and Parmesan.
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