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Butternut Squash & Gouda Casserole
with Rigatoni, Brussels Sprouts & Chestnut Breadcrumbs
40 MIN
3 Servings
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.
Get Cooking-
NutritionPER SERVING
-
Calories630 Cals (est.)
fresh
ingredients
Title
- 6 oz Rigatoni Pasta
-
3 oz Gouda Cheese
-
¾ cup Milk
- 3 oz Brussels Sprouts
- 1 Butternut Squash
- 3 Tbsps All-Purpose Flour
- 2 Tbsps Roasted, Peeled Chestnuts
- ⅓ cup Grated Parmesan Cheese
- ¼ cup Panko Breadcrumbs
-
2 tsps Squash Casserole Spice Blend (Ras El Hanout & Dried Rubbed Sage)
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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