Butternut Squash & Gouda Casserole with Rigatoni, Brussels Sprouts & Chestnut Breadcrumbs

Butternut Squash & Gouda Casserole

with Rigatoni, Brussels Sprouts & Chestnut Breadcrumbs

40 MIN
3 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This warming casserole is seasoned with aromatic ras el hanout (a dynamic North African spice blend) and dried sage. We’ve chosen hearty rigatoni to stand up to our filling of cheesy béchamel sauce (made with flavorful Gouda) and mashed butternut squash, with tender Brussels sprout leaves mixed in. On top, a crispy crust made with Parmesan cheese, panko breadcrumbs and—for a seasonal twist—sweet roasted chestnuts adds delicious crunch and flavor.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Cook the pasta:
1 Cook the pasta:

Preheat the oven to 450°F. Heat 2 medium pots of salted water to boiling on high. Once the first pot of water is boiling, add the pasta. Cook 11 to 13 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, thoroughly drain the cooked pasta. Rinse and wipe out the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the pasta cooks, wash and dry the fresh produce. Cut off and discard both ends of the squash; peel the squash. Separate the neck and bulb of the squash; halve the bulb lengthwise, then scoop out and discard the pulp and seeds. Large dice the squash. Cut off and discard the stem ends of the Brussels sprouts. Pick off and reserve the Brussels sprout leaves until you reach the lighter cores; discard the cores. Grate the Gouda cheese. Finely chop the chestnuts.

Cook & mash the squash:
3 Cook & mash the squash:

Add the squash to the second pot of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a knife. Drain thoroughly and return to the pot. Off the heat, using a fork, mash the cooked squash to your desired consistency. Season with salt and pepper to taste and set aside in a warm place.

Make the béchamel sauce:
4 Make the béchamel sauce:

In the pot used to cook the pasta, heat 2 tablespoons of olive oil on medium-high until hot. Add the flour and spice blend; cook, whisking frequently, 30 seconds to 1 minute, or until toasted and fragrant. Slowly whisk in the milk and reserved pasta cooking water; heat to boiling on high. Once boiling, reduce the heat to low and simmer, whisking frequently, 4 to 6 minutes, or until thickened.

Make the filling:
5 Make the filling:

Add the Gouda cheese to the pot of béchamel sauce; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Add the mashed squash; season with salt and pepper. Stir to thoroughly combine. Stir in the cooked pasta and Brussels sprouts; season with salt and pepper to taste. Transfer to a baking dish.

Bake the casserole & serve your dish:
6 Bake the casserole & serve your dish:

In a medium bowl, combine the breadcrumbs, Parmesan cheese and chestnuts; season with salt and pepper. Add enough olive oil to moisten the mixture. Evenly top the filling with the moistened breadcrumb mixture. Place the baking dish on a sheet pan. Bake 8 to 10 minutes, or until bubbly and golden brown on top. Remove from the oven and let stand for 2 minutes before serving. Enjoy!

Tips from Home Chefs

Cook the pasta:
1 Cook the pasta:

Preheat the oven to 450°F. Heat 2 medium pots of salted water to boiling on high. Once the first pot of water is boiling, add the pasta. Cook 11 to 13 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, thoroughly drain the cooked pasta. Rinse and wipe out the pot.

2 Prepare the ingredients:

While the pasta cooks, wash and dry the fresh produce. Cut off and discard both ends of the squash; peel the squash. Separate the neck and bulb of the squash; halve the bulb lengthwise, then scoop out and discard the pulp and seeds. Large dice the squash. Cut off and discard the stem ends of the Brussels sprouts. Pick off and reserve the Brussels sprout leaves until you reach the lighter cores; discard the cores. Grate the Gouda cheese. Finely chop the chestnuts.

Cook & mash the squash:
3 Cook & mash the squash:

Add the squash to the second pot of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a knife. Drain thoroughly and return to the pot. Off the heat, using a fork, mash the cooked squash to your desired consistency. Season with salt and pepper to taste and set aside in a warm place.

4 Make the béchamel sauce:

In the pot used to cook the pasta, heat 2 tablespoons of olive oil on medium-high until hot. Add the flour and spice blend; cook, whisking frequently, 30 seconds to 1 minute, or until toasted and fragrant. Slowly whisk in the milk and reserved pasta cooking water; heat to boiling on high. Once boiling, reduce the heat to low and simmer, whisking frequently, 4 to 6 minutes, or until thickened.

Make the béchamel sauce:
Make the filling:
5 Make the filling:

Add the Gouda cheese to the pot of béchamel sauce; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Add the mashed squash; season with salt and pepper. Stir to thoroughly combine. Stir in the cooked pasta and Brussels sprouts; season with salt and pepper to taste. Transfer to a baking dish.

6 Bake the casserole & serve your dish:

In a medium bowl, combine the breadcrumbs, Parmesan cheese and chestnuts; season with salt and pepper. Add enough olive oil to moisten the mixture. Evenly top the filling with the moistened breadcrumb mixture. Place the baking dish on a sheet pan. Bake 8 to 10 minutes, or until bubbly and golden brown on top. Remove from the oven and let stand for 2 minutes before serving. Enjoy!

Bake the casserole & serve your dish:
Browse Steps
1 of 6