1 pound pasta (penne, rigatoni, spirals, fusilli etc.)
1 medium onion
1 medium squash
2 tablespoon olive oil
6 tablespoons unsalted butter
4 tablespoons flour
2 1/2 cups 2% milk
1 cup heavy cream
10 oz goat cheese
1 1/4 cups (5oz) grated fontina cheese
1 1/4 cups (5oz) grated Havarti cheese
1/2 cup (2oz) Gorgonzola cheese
2 cups fresh bread crumbs
- Preheat oven to 400F. Peel and cut squash into 1-inch cubes. Toss with a tablespoon of olive oil and sprinkle with salt and pepper. Place on a baking sheet and cook for 30mins or until fork tender. Maintain oven temperature.
- Meanwhile, slice the onion and place in a small skillet with a tablespoon of butter and a tablespoon of olive oil over medium-low heat. Sprinkle with a pinch of salt and pepper. Cook for 15-20 minutes until golden and softened. They may start to stick or the pan may turn brown, that is okay. If they start to look dry add a splash of water.
- Bring a pot of water to a boil and cook the pasta to al dente (under cooked, about 2 minutes less than normal).
- Combine the bread crumbs with 2 tablespoons of butter and a 1/4 cup of Havarti and fontina.
- In a medium pot heat 3 tablespoons of butter over medium heat and add 4 tablespoons of flour, whisking constantly until thickened and golden. Add both milks and increase heat to medium-high. Whisk until combined and small bubbles form around the edge, reducing heat to medium until thickened.
- Add the remining fontina, Havarti,Gorgonzola and goat cheese. Stirring until melted. Add the onions, squash and noodles stirring to combine. Pour the mixture into a baking dish and top with the bread crumb and cheese mixture. Place in the oven and cook until the top is melted and golden (about 10 minutes). Enjoy!