INGREDIENTS
1
butternut squash (2 lb.), peeled, cut into 1-inch cubes
1
onion, cut lengthwise in half, then sliced crosswise
1/2 tsp
crushed red pepper
2 tbsp
olive oil
3 1/3 cups
rigatoni pasta, uncooked
4 oz
(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1/4 cup
milk
1
pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided
1/4 cup
croutons, crushed