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1 pound dried rigatoni
2 pounds butternut squash, peeled, seeded and cut into chunks
2 3/4 cups milk
1/4 cup all-purpose flour
8 oz Gruyere cheese
8 oz smoked Gouda
8 slices bacon
2 small sweet onions, cut into chunks
3 tablespoons breadcrumbs
2 tablespoons butter
fresh flat leaf Italian parsley
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