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butter butternut squash kosher salt nutmeg rigatoni chili powder fresh oregano ground coriander ground cumin ground cinnamon garlic chile pepper all-purpose milk kidney beans pepper
Viewed: 52 - Published at: a year agoIngredients
- 4 tablespoons butter, plus more for the casserole dish
- 1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)
- EVOO, for drizzling
- Kosher salt and freshly ground pepper
- Freshly grated nutmeg
- 1 pound rigatoni, penne or macaroni with ridges
- 2 tablespoons chili powder, such as Gebhardt's, or a blend of ancho or chipotle
- 1 tablespoon chopped fresh oregano
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 2 cloves garlic, made into a paste
- 1 fresh chile pepper, such as Fresno or jalapeno, finely chopped
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- 2 cups shredded sharp yellow Cheddar
- 1/2 cup grated Parmigiano-Reggiano
- One 14-ounce can kidney beans, rinsed and drained
- 1 cup shredded pepper jack or other hot-pepper melting cheese
Method
- Preheat oven to 425 degrees F. Lightly butter a casserole dish.
- Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg.
- Toss to combine.
- Roast until the edges are browned, 17 to 20 minutes.
- Reduce the oven temperature to 400 degrees F.
- Cook the pasta in boiling salted water to just shy of al dente, 7 minutes.
- Drain.
- Meanwhile, melt the butter in a saucepan over medium heat.
- Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and chile pepper and cook, stirring, for 2 minutes.
- Add the flour and cook, stirring, then whisk in the milk.
- Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon.
- Add the Cheddar and Parmigiano-Reggiano and stir until melted.
- Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish.
- Top with the pepper jack cheese.
- Cover and bake for 30 minutes.
- Uncover and bake until the top is browned, 15 to 20 minutes more.
- Cook's Note: The casserole can be covered and refrigerated before baking for a make-ahead meal.
