Rigatoni al forno con crema di zucca e cavolfiore | La Vialla

Ingredients

• 500 g Rigatoni
• 1 cauliflower (approx. 600 g)
• 300 g orange fleshed squash (without the skin)
• 2 cloves of garlic
• 6 tbsp Extra Virgin Olive Oil
• 1 slice dried bread, coarsely crumbled by hand
• 15 sage leaves
• 2 tbsp vinegar
• salt and pepper
• 1 l milk
• 100 g butter
• 100 g plain flour
• 1 tbsp grated nutmeg