Featured Recipe
Leek Squash Rigatoni Gratin
By Kate
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A hearty baked pasta dish starring autumn squash cubes roasted to caramelized softness paired with gently sweated leeks and spinach. Rigatoni tossed in a creamy, flavorful béchamel enriched with chicken broth and melty cheddar and Parmigiano. Textures range from tender pasta to crisped golden topping while aromatics build a rich base. Substitutions offered for dairy and vegetable swaps. Focused on timing tactile doneness and aroma hints for reliable results every time.
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Prep:
35 min
Cook:
Total:
Serves:
8 to 10 servings
pasta
gratin
autumn
vegetarian
Introduction
Roasting squash? Listen for tender snapping under fork not mushy pulp; caramelization makes flavor deepen. Leeks take time to coax sweetness—rush and they’ll turn bitter or crunchy. The key: low heat, patient softening in butter. Sauce needs thickness but must stay pourable; if it clumps or pools watery, adjust liquid first before baking. Combining textures is everything here: al dente pasta still with bite, spinach that’s vibrant not limp. Cheese topping bakes golden, aromas nutty-cheddar mingle with roasted veggies. Timing flexible within minutes but trust eye and touch over clock. Perfect for potlucks, weeknights, or layered lunches that reheat well. Swap chicken broth for mushroom stock for earthy depth. Use kale if spinach missing. Cotija or mozzarella stand in for cheese; just balance salt accordingly. Keep your mise en place organized so squash roasting overlaps pasta cooking, saves time.
Ingredients
About the ingredients
Reduced squash quantity favors better sauce to pasta ratio; too much squash and gratin turns gummy. Butter and flour combined create classic béchamel base but flour can be replaced with cornstarch slurry for gluten-free version; use half the volume cornstarch. Chicken stock adds umami; vegetable stock acceptable for vegetarian. Milk type influences creaminess; whole preferred but 2% works with less richness. Cheddar choice affects final bite—use extra sharp if boldness preferred, mellow mild cheddar softens taste. Parmigiano-Reggiano grated fresh provides nuttiness and salt; powder won’t impart same texture. Spinach should be fresh or well-drained frozen; watery greens make it soggy. Garlic dosage can be varied but avoid overpowering—balance with sweetness from squash and leeks.
Method
Technique Tips
Roasting squash on parchment helps even cooking and easy sheet pan cleanup but confirm tender by stabbing—the flesh should yield with little resistance yet hold shape. When draining pasta, reserve some cooking water as emergency adjuster if sauce thickens excessively during mixing. Sweating onions and leeks requires patience and low to medium heat—avoid browning which introduces harsh bitter notes. Roux step critical for thickened creamy sauce; stir constantly to prevent flour lumps and burnt taste. Immersion blender ensures consistent texture; if lacking, transfer in batches to standing blender or mash finely for chunkier mouthfeel. Cheese scattering evenly promotes uniform melting and browning. Baking uncovered towards end allows crispy top. Resting before serving finalizes internal moisture redistribution; do not skip to avoid sloppy portions.
Chef's Notes
- 💡 Roast squash until tender; golden edges signal readiness. Watch closely. Too long and it turns mushy. Check with fork—snaps tender without collapsing.
- 💡 Squash too much? Ratio off. Stick with 900 ml; don't overdo. Sauce must coat pasta well. Gummy gratin isn’t appealing. Add more pasta if needed.
- 💡 Leeks need patience and low heat. Avoid browning; ends up bitter. Should be sweet and translucent. Use slow sweats in butter for best flavor.
- 💡 Sauce thick? Add splash milk to adjust. Too thin? Simmer longer. Should be creamy yet pourable. Roux is key; stir constantly to prevent lumps.
- 💡 Rest gratin after baking. 12-15 minutes undisturbed. It helps layers settle. Cleaner servings. Don't skip this step; sloppy portions happen otherwise.
