Butternut Squash and Mascarpone Pasta

Ingredients:

• 1 lb Rigatoni
• 1 Cup Pasta Water
• 1 Medium Butternut Squash
• 16 oz Mascarpone Cheese
• 1/2 Yellow Onion, chopped
• 3/4 Cup Parmesan Cheese
• 1 Teaspoon Garlic Powder
• 2 Tablespoons Olive Oil
• Pinch of Salt

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F.
2. Prepare the Butternut Squash: Peel the butternut squash with a potato peeler, then cut it in half and scoop out the seeds. Slice the squash into small one-inch cubes. Place the cubes on a baking sheet lined with parchment paper, drizzle with 1 tablespoon of olive oil, and sprinkle with garlic powder and a pinch of salt. Bake for 35 to 45 minutes, flipping halfway through.
3. Cook the Pasta: Cook the rigatoni according to the package instructions. Remember to reserve 1 cup of pasta water before draining.
4. Make the Sauce: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until golden brown. Add the cooked squash cubes and garlic powder. Using a blender or immersion blender, blend until smooth.
5. Add Mascarpone and Parmesan: Stir in the mascarpone cheese, 1/2 cup of Parmesan cheese, and 1/4 cup of reserved pasta water. Blend until creamy, adding more pasta water as needed to reach your desired consistency.
6. Combine Pasta and Sauce: Add the cooked rigatoni to the sauce and mix until well coated. Transfer the mixture to a casserole dish.
7. Bake: Top the rigatoni with the remaining Parmesan cheese and bake for 30 minutes or until bubbly and golden brown.
8. Serve and Enjoy: Serve the creamy butternut squash rigatoni bake hot and enjoy the rich flavors and creamy texture!