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Ingredients
US|METRIC
4 SERVINGS
- 2 cups butternut squash (or squash of choice)
- 1 Tbsp. extra virgin olive oil
- 1/2 tsp. garlic powder (each of, dried rosemary, thyme and sage)
- 1/4 tsp. nutmeg
- 1/4 tsp. cayenne
- 3/4 cup milk (choice)
- 1 cup shredded gouda (about 6 ounces)
- 1/2 cup shredded Parmesan (about 3 ounces)
- 16 oz. rigatoni pasta
- salt
- pepper
- red pepper flakes (for topping optional)
- 2 cups butternut squash (or squash of choice)
- 1 Tbsp. extra virgin olive oil
- 1/2 tsp. garlic powder
- 1/2 tsp. dried rosemary
- 1/2 tsp. dried thyme
- 1/2 tsp. sage
- 1/4 tsp. nutmeg
- 1/4 tsp. cayenne
- 3/4 cup milk (choice)
- 1 cup shredded gouda (about 6 ounces)
- 1/2 cup shredded Parmesan (about 3 ounces)
- 16 oz. rigatoni pasta
- salt
- pepper
- red pepper flakes (for topping optional)
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