Prep: 15 min. Bake: 14 min. Oven: 425 Cook: 40 min.
12 oz dried Rigatoni
1 1/2 lb. Butternut Squash, peeled, seeded, and cut into chunks (3 1/2 cups)
2 3/4 cups Milk
1/4 cup all- purpose Flour
8 oz. smoked Gruyere Cheese, shredded (2 cups)
8 slices Bacon
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. Lightly butter a 3- quart 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 of milk and flour; stir into the 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. Meanwhile, in a very large skillet cook bacon until crisp, drain on paper towels. Combine; set aside. Pour off all but 2 Tbsp. bacon drippings. Return skillet to heat.
4. 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.
5. Add squash- cheese mixture, onions, and bacon to the bowl with the pasta. Toss well to combine, then transfer to prepared baking dish.
6. Sprinkle bread and remaining Gruyere over the pasta mixture. Bake until top is browned, about 14 to 15 minutes. Cool 5 minutes. Sprinkle with Parsley. Makes 6 to 8 servings.
