Baked Butternut-Squash Rigatoni - PCOS-Friendly Recipe
This Baked Butternut-Squash Rigatoni is a PCOS-friendly recipe.
Nutrition per Serving
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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Frequently Asked Questions
Yes, this Baked Butternut-Squash Rigatoni recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 6 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
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