Start by roasting or microwaving your butternut squash, aiming for about ⅔ cup of mashed squash.

Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish.

Boil your mezzi rigatoni for approximately 9 minutes until it's al dente, then drain it and set aside.

In the same pot, melt the butter over medium heat. Whisk in the flour, then slowly add the milk, stirring continuously until the sauce thickens.

Add the mashed butternut squash, cheddar, smoked gouda, and parmesan to the sauce. Stir in the nutmeg, Tabasco, salt, and pepper, then mix in the cooked pasta.

Transfer the mixture into the baking dish, cover with foil, and bake for 20 minutes. Then remove the foil, sprinkle on reserved cheese, and bake uncovered for an additional 15 minutes.

Allow the dish to sit for a few minutes before serving. Optionally, garnish with paprika and fresh parsley.