Ingredients

• 16 ounces rigatoni pasta
• 1 tablespoon unsalted butter
• 3 cups butternut squash
• 6 sages leaves
• 1 teaspoon fresh thyme
• 1 teaspoon kosher salt
• 0.5 teaspoons black pepper
• 3 cups whole milk
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 0.13 teaspoons cayenne pepper
• 0.13 teaspoons ground nutmeg
• 0.13 teaspoons turmeric
• 2 teaspoons Dijon mustard
• 1 cup Cheddar cheese
• 1 cup shredded Gouda cheese
• 2 tablespoons Parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of salted water to a boil over high. Add pasta and cook according to package directions for al dente. Drain, reserving 1 cup of pasta cooking water; set pasta aside.
3. 3 While pasta cooks, melt butter in a large Dutch oven over medium. Add butternut squash, sage, thyme, salt, and pepper, and cook, stirring occasionally, until browned on all sides, about 6 to 8 minutes.
4. 4 Stir in milk, onion powder, garlic powder, cayenne, nutmeg, and turmeric and bring to a boil over high, stirring occasionally. Reduce heat to medium, cover, and cook, stirring occasionally, until squash is tender, about 6 minutes.
5. 5 Transfer squash mixture into a blender and add Dijon mustard. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until very smooth, about 30 seconds. (Alternatively, puree soup with an immersion blender until smooth, about 3 minutes).
6. 6 Add pasta and pureed squash mixture to Dutch oven; gently heat over medium until pasta is warmed through, about 2 minutes. Stir in Cheddar, Gouda and Parmesan and cook over low, stirring constantly, until smooth, about 1 minute. Stir in 1/4 cup of the reserved pasta cooking water. Cook, stirring often, and add remaining cooking water, 1/4 cup at a time, as needed, until sauce is creamy and clings to pasta, 2 to 3 minutes. Season with additional salt to taste.
7. 7 Divide among bowls and garnish with thyme, black pepper, and Parmesan.

Nutrition per serving