Butternut Squash Rigatoni

Preheat the oven to 400 degrees F.

1. Place the butternut squash, cut side down on a baking sheet. Drizzle the squash with olive oil and season with salt + pepper.
2. Transfer to the oven and bake for 35-40 minutes or until the squash is fork tender. Remove from the oven and let cool.
3. Once cool, use a spoon to remove & discard the seeds from the roasted squash.
4. Scoop the flesh from the squash and add it to a blender or food processor. Add milk, cumin, cayenne, salt & pepper to the squash. Pulse until completely smooth.
5. In a separate pot, heat 2 tablespoons oil over medium high heat and add the diced onions and poblano peppers. Cook until just softened.
6. Add garlic and cook just until garlic is fragrant, do not let garlic brown. 2-3 minutes.
7. Pour the butternut squash sauce over the onion and pepper mix and stir well.
8. Add the remaining cheeses and stir to incorporate until sauce is creamy.
9. Transfer rigatoni to oven safe baking dish, top with prepared panko and bake at 400 degrees for 10 minutes.

Panko Topping:

1. Heat 2 tablespoons olive oil over medium heat and add panko & fennel powder until panko is golden & crisp.