Butternut Squash Pasta

3 tbsp extra virgin olive oil, plus 2 tbsp

1 large onion, sliced

3 garlic cloves roughly chopped

4 cups butternut squash, cubed

2 tbsp Italian seasoning

1 cup smoked jalapeno cream cheese

1 lb gluten free rigatoni

½ cup parmesan cheese

1 cup mozzarella cheese

 Pasta water

Salt and pepper

Preheat oven to 400.

Put a large Dutch oven over medium high heat, drizzle with olive oil. Add in onion and sauté for 5 minutes until translucent. Next, add garlic and sauté until fragrant about 1 minute, add in butternut squash and season with salt, pepper and Italian seasoning, mix to combine.

Place pot in oven uncovered for 30 minutes. Meanwhile boil pasta in salted water - to aldente, about 6 minutes; drain pasta, reserving 2 cups of pasta water.

Carefully take pot out of oven and mix in cream cheese, whisk to combine. Pour in pasta and 1 cup of pasta water. If the sauce looks thick add in a bit more until it is a nice creamy consistency. Grate parmesan cheese over pasta and sprinkle in mozzarella mix until incorporated. Drizzle pasta with olive oil, sprinkle with Coley’s Crumbs a bit more olive oil and parmesan. Place in oven for 25-30 minutes until nicely golden brown, take out and let rest for 10 minutes.

Enjoy!