Butternut Squash Mac and Cheese

Prep 15 minutes
Bake 14 minutes
Oven 425 degrees
Cook 40 minutes

12 oz. dried rigatoni
1 1/2 lb. butternut squash, peeled, seeded, and cut into chunks (3.5 cups)
2 3/4 cups milk
1/4 cup all-purpose flour
8 oz. Gruyere cheese, shredded (2 cups)
2 small sweet onions, cut into chunks
3 oz. sourdough bread
2 Tbsp. butter, melted
Fresh flat-leaf Italian parsley

1. Preheat oven to 425 degrees. Lightly butter a 3-quart au gratin or baking dish; set aside. Cook pasta according to package directions. Drain; transfer to a large bowl.

2. 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 boiling; cook until thickened, 2 to 3 minutes. Stir in 1 1/2 cups of the Gruyere until melted; keep warm.

3. In skillet, heat oil, add onion; 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.

4. Add squash-cheese mixture and onions to pasta. Toss well to combine, then transfer to prepared baking dish.

5. Place bread in a food processor pulse with two or three on/off turns to form large coarse crumbs ( you should have about 2 cups). Transfer to a small bowl; mix with melted butter. Sprinkle remaining Gruyere and the bread crumbs over pasta mixture. Bake until top is browned, about 14 to 15 minutes. Cook 5 minutes. Sprinkle with parsley. Makes 6 to 8 servings.

Each serving: 686 cal, 29 g fat, 79 mg chop, 668 mg sodium, 77 g carb, 5 g fiber, 30 g pro.