Sriracha cream rigatoni

• 1 acorn squash
• 1 packages frozen broccoli
• 1/2 cup ramano cheese
• 2 cup rigatoni
• 1 sriracha
• 1 black pepper

1. Slice acorn squash in half, scrape out seeds.
2. Place on cookie sheet, flesh side down, and bake at 400 for 25 minutes.
3. Cool pasta by box directions, al dente.
4. Drain.
5. Cook broccoli.
6. Set aside.
7. Remove squash from oven, allow to cool slightly, 5 minutes.
8. Scrape squash out of skin straight into food processor.
9. Blend with quarter cup ramano, sriracha( to your taste) start with 2 tbls.
10. Dash of black pepper.
11. Pulse until creamy.
12. Pour pasta into oven safe baking dish.
13. Add cream sauce and broccoli.
14. Stir.
15. Sprinkle remaining ramano on top.
16. Broil on low for 5-8 minutes.
17. Enjoy

acorn, frozen broccoli, ramano cheese, rigatoni, sriracha, black pepper

Taken from cookpad.com/us/recipes/348838-sriracha-cream-rigatoni (may not work)