Baked 4 Cheese Butternut Squash Gemelli

Ingredients

• 2 tablespoon extra virgin olive oil

• 2 cups cubed butternut squash

• 1 shallot, halved

• 6-10 cloves garlic, smashed

• 2 tablespoons fresh oregano leaves

• chili flakes

• kosher salt

• black pepper

• 1 cup ricotta cheese

• 1 pound gemelli or other short cut pasta

• 1 cup milk or cream

• 1 tablespoon Italian seasoning

• 2 cups fresh baby spinach

• 1/2 cup oil packed sun-dried tomatoes, chopped

• 1/2 cup shredded gouda cheese

• 1/4 cup grated parmesan cheese

• 1 cup shredded fontina

Instructions

1. Preheat oven to 425° F.

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. 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. 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. Remove from the heat and top with the fontina cheese. Bake 15-20 minutes, until the cheese is melted and gooey!