Squash and Leek Rigatoni au Gratin

Name: Squash and Leek Rigatoni au Gratin
Ingredients: 4 cups (600 g) peeled, seeded and cubed butternut squash; 2 tbsp (30 ml) olive oil; 3/4 lb (375 g) rigatoni; 3 cups (285 g) thinly sliced leeks (about 1 or 2); 1 small onion, chopped; 2 cloves garlic, chopped; 1/4 cup (55 g) butter; 1/4 cup (40 g) unbleached all-purpose flour; 2 cups (500 ml) chicken broth; 1 cup (250 ml) milk; 8 cups (240 g) lightly packed fresh spinach, stemmed and coarsely chopped (2 bags of 6 oz / 170 g); Red pepper flakes (optional); Grated nutmeg (optional); 1 cup (100 g) grated cheddar cheese; 1/2 cup (35 g) grated Parmigiano-Reggiano cheese; Salt; pepper

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With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the squash on the baking sheet. Drizzle with the oil, and season with salt...

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Ingredients

4 cups (600 g) peeled, seeded and cubed butternut squash
2 tbsp (30 ml) olive oil
3/4 lb (375 g) rigatoni
3 cups (285 g) thinly sliced leeks (about 1 or 2)
1 small onion, chopped
2 cloves garlic, chopped
1/4 cup (55 g) butter
1/4 cup (40 g) unbleached all-purpose flour
2 cups (500 ml) chicken broth
1 cup (250 ml) milk
8 cups (240 g) lightly packed fresh spinach, stemmed and coarsely chopped (2 bags of 6 oz / 170 g)
Red pepper flakes (optional)
Grated nutmeg (optional)
1 cup (100 g) grated cheddar cheese
1/2 cup (35 g) grated Parmigiano-Reggiano cheese
Salt
pepper