Butternut squash never tasted so good…together with mushrooms, spinach, pasta and a creamy béchamel sauce. This is a great weeknight dinner or a fantastic potluck dish that’s homey and cozy with a touch of elegance.

3 cups cubed peeled butternut squash
1 cup vegetable broth
1 cup milk
3 garlic cloves
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
Dash of ground nutmeg
¾ cup Gruyère cheese, shredded
1 cup mozzarella cheese, shredded
1 Tbsp. olive oil
1 small onion, chopped (about ¾ cup)
1 pound sliced baby portobello or cremini mushrooms
1 bunch spinach, trimmed and very thinly sliced (about 5 cups)
3 Tbsp. sliced almonds, toasted and chopped
¾ box rigatoni
¾ cup ricotta cheese
¼ cup finely grated fresh Parmigiano-Reggiano cheese

Preheat oven to 375°.

Cook rigatoni to al dente, a few minutes short of the cooking time listed on the box. Drain and set aside.
Combine squash, broth, milk and garlic in a medium saucepan and bring to a boil. Simmer until squash is tender – about 20 minutes. Remove from heat.

Add salt, pepper and nutmeg. Add Gruyère and ½ cup mozzarella cheese, stirring until cheese melts and mixture is smooth.
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 7 minutes or until browned and liquid evaporates. Add spinach. Cover until spinach wilts. Let drain 5 minutes. Place mixture in a bowl. Add almonds and toss to combine.

Carefully mix squash, spinach, rigatoni and remaining ingredients together, saving a little Parmigiano-Reggiano for the top. Sprinkle evenly with remaining mozzarella and Parmigiano-Reggiano. Bake at 375° for 35-45 minutes, or until bubbly.
Serves 6

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