Preheat your oven to 425° F. This step is essential as it prepares your oven for roasting the vegetables to perfection.
On a baking sheet, toss together the olive oil, butternut squash, shallot, garlic, oregano, and a pinch each of chili flakes, salt, and pepper. Ensure everything is well-coated in oil. Bake for 20 to 25 minutes, until the squash is tender and caramelized.
Once roasted, pop the garlic cloves out of their skins. Add the butternut squash, shallot, garlic, and ricotta to a food processor. Puree until smooth, seasoning with more salt and pepper to taste.
In a large, oven-safe skillet, bring 3 and a half cups of water to a boil. Add the rigatoni and cook, stirring often, until the pasta is al dente, about 8 minutes. Stir in the pureed butternut squash.
Add the milk or cream, Italian seasoning, spinach, and sun-dried tomatoes, stirring to combine everything well.
Next, stir in the gouda and parmesan until melted and creamy. Look for a smooth texture; it should coat the pasta nicely.
Remove the skillet from heat and top with fontina cheese. This will create a melty, gooey topping that’s hard to resist.
Place the skillet back in the oven and bake for 15 to 20 minutes, until the cheese is melted and bubbly. This step is crucial for achieving that golden, crispy top.
Once done, let it cool for a few minutes before serving. You can expect some delicious aromas wafting through your kitchen!
Dish it out and enjoy your homemade Baked 4 Cheese Butternut Squash Rigatoni with friends and family!
