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Use only a 1/2 cup of milk to mash squash and then a little milk to create rue.
12 ounces dried rigatoni
1 1/2 pounds butternut squash, peeled, seeded and cut into chunks (3 1/2 cups)
2 3/4 cups milk (or less)
1/4 cup all-purpose flour
8 ounces smoked Gruyere cheese, shredded (2 cups) OR cheddar cheese
8 slices bacon (optional)
2 small sweet onions, cut into chunks
3 ounces sourdough bread
2 tablespoons butter, melted
fresh flat-leaf Italian parsley
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1st Keep
 jduffy
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