- 12 ounces dried rigatoni (GF use GF Rotini)
- 1.5 pounds butternut squash, peeled, seeded and cut into chunks (3 1/2 cups)
- 2 3/4 cups milk
- 1/4 cup all-purpose flour (GF use Domata)
- 8 ounces smoked Gruyere cheese, shredded (2 cups)
- 8 slices bacon
- 2 small sweet onions, cut into chunks
- 3 ounces sourdough bread (GF use GF breadcrumbs)
- 2 tablespoons butter, melted
- fresh flat-leaf Italian parsley
- Preheat the oven to 425 degrees F. Lightly butter a 3-quart au gratin or baking dish; set aside.
- Cook pasta according to package directions. Drain; transfer to a large bowl.
- 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.
- Meanwhile, in a very large skillet cook bacon until crisp; drain on paper towels.
- Crumble; set aside. Pour off all but 2 tablespoons bacon drippings. Return skillet to the heat.
- Add onions to skillet; 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.
- Add squash-cheese mixture, onions, and bacon to the bowl with the pasta. Toss well to combine, then transfer to prepared baking dish.
- Place bread in a food processor and 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. Cool 5 minutes. Sprinkle with parsley.
- Makes 6 to 8 servings.
Gooseberries Fresh Food Market