Rigatoni with Squash, Goat Cheese, and Mint
- 1 box Banza Rotini
- ¾ cup whole milk
- 1 Butternut Squash, peeled & cubed
- 1 Yellow Onion, sliced
- 1 bunch Mint
- 4 oz Goat Cheese
- 2 Tbsp AP flour
- 3 tbsp Butter, divided
- ⅓ cup Shaved Parmesan Cheese
- Preheat the oven to 450F. Place the squash on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned squash in a single, even layer and roast 30 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven and reduce oven heat to 400°F. Add sliced onion and 1 tbsp more olive oil and a crack of salt and pepper. Return butternut squash and onion to the oven and roast both vegetables together until the onion is beginning to brown and squash can easily be pierced with a fork, about 15 minutes.
- While the onion and squash roast, Heat a medium pot of salted water to boiling on high. When ready, add the pasta to the pot of boiling water. Cook 6 minutes, until al dente. Reserve 1 cup of the pasta cooking water then drain thoroughly, rinse and set aside. Wipe out the pot.
- In the pot used to cook the pasta, heat 2 tablespoons of butter on medium high until bubbly. Add flour and whisk until golden brown. Slowly whisk in the milk and reserved pasta cooking water. Cook, whisking frequently, 2 to 4 minutes, or until thickened. Reduce the heat to medium-low. Add the goat cheese. Cook, whisking frequently, 30 seconds to 1 minute, or until thoroughly combined.
- Remove onion and butternut squash from the oven. Add onion, cooked pasta, roasted squash, remaining 1 tbsp of butter and all but a pinch of the mint (tearing just before adding) to the cheese sauce. Cook on medium, stirring, 1 to 2 minutes, or until well combined. Remove from heat; season with salt and pepper to taste and garnish the pasta with the remaining mint.