In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers.
Food and cooking are important aspects of our cultural identity and sharing recipes is one way for us to connect to our roots and to one another!
We invite you to share your family recipes and the stories behind them with us! For our December issue, we would like to feature your special Christmas and holiday dishes, so if you have a special recipe, we would love to hear from you! Please email your recipes and photos to This email address is being protected from spambots. You need JavaScript enabled to view it. before Nov. 10.
Half-baked Harvest is our editor's favorite place to find delicious recipes. We hope you enjoy this Editor's Choice dish. A perfect addition to your Thanksgiving table!
Many Thanksgiving blessings to all of our readers and advertisers.
Buon appetito!

dalla cucina di www.halfbakedharvest.com

This simple Creamy Baked 4 Cheese Butternut Squash Rigatoni is the perfect dinner. Quick, easy, cheesy, and so delicious! Roasted butternut squash with shallots, garlic, and herbs in a creamy 4-cheese, sun-dried tomato, spinach sauce. Cooked together with rigatoni pasta, then finished in the oven for a simple, delicious fall dinner. Truly one of those pasta bake dinners that everyone at the table will love. Great for a weeknight, but equally fancy enough to serve up at your next dinner party too. You can’t go wrong with this Tuscan-style butternut squash pasta.

Ingredients:

2 T. Extra virgin olive oil
2 C. Cubed butternut squash
1 Shallot, halved
6-10 Cloves garlic, smashed
2 T. Fresh oregano leaves
Chili Flakes
Kosher Salt
Black Pepper
1 C. Ricotta cheese
1 lb. Rigatoni or other short cut pasta
1 C. Milk or cream
1 T. Italian seasoning
2 C. Fresh baby spinach
½ C. Oil packed sun-dried tomatoes, chopped
½ C. Shredded gouda cheese
¼ C. Grated parmesan cheese
1 C. Shredded fontina or provolone cheese

Directions:

Preheat oven to 425° F. 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. 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. 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. Remove from the heat and top with the fontina cheese. Bake 15-20 minutes, until the cheese is melted and gooey. Serve.