Lunch: Baked Butternut-Squash Rigatoni

Recipe by Carrie Purcell Sweet squash adds color and seasonal flavor to this creamy, cheesy pasta dish.

Ingredients

1 large butternut squash
3 clove garlic
2 tbsp. olive oil
1 lb. rigatoni
1/2 c. heavy cream
3 c. shredded fontina
2 tbsp. chopped fresh sage
1 tbsp. salt
1 tsp. Freshly ground pepper
1 c. panko breadcrumbs

Instructions

Preheat oven to 425 degrees F. Meanwhile, in a large bowl, toss squash, garlic, and olive oil to coat. Place on a large, rimmed baking sheet and roast until tender, about 1 hour. Transfer pan to a wire rack and let cool slightly, about 10 minutes. Reduce oven to 350 degrees F.
Meanwhile, bring a large pot of salted water to a boil and cook rigatoni according to package directions. Drain and set aside.
Using a blender or food processor, purée reserved squash with heavy cream until smooth.
In a large bowl, toss squash puree with reserved rigatoni, 2 cups fontina, sage, salt, and pepper. Brush bottom and sides of a 9- by 13-inch baking dish with olive oil. Transfer rigatoni-squash mixture to dish.
In a small bowl, combine remaining fontina and panko. Sprinkle over pasta and bake until golden brown, 20 to 25 minutes.

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