Ugnstekt 4-ost butternut squash rigatoni.

👩‍🍳 Gör så här

1. 1
   Preheat oven to 425° F.
2. 2
   On a baking sheet, toss together the olive oil, butternut squash, shallot, garlic, oregano, and a pinch each of chili flakes, salt, and pepper. Bake 20-25 minutes, until the squash is tender.
3. 3
   Pop the garlic cloves out of their skin. Add the butternut squash, shallot, garlic, and ricotta to a food processor. Puree until smooth. Season with salt and pepper.
4. 4
   In a large, oven-safe skillet with sides, bring 3 1/2 cups water to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Stir in the pureed butternut squash. Add the milk/ cream, Italian seasoning, spinach, and sun-dried tomatoes, stirring to combine. Stir in the gouda and parmesan until melted.
5. 5
   Remove from the heat and top with the fontina cheese. Bake 15-20 minutes, until the cheese is melted and gooey. Eat!.