The Pioneer Woman Tasty Kitchen
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Cheesy Roasted Butternut Squash Rigatoni

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Crispy cheddar top, gooey saucy center—a pasta dish to die for!

Ingredients

  • FOR THE PUREE:
  • 1 whole Large Butternut Squash, Halved
  • 4 pinches Kosher Salt
  • FOR THE PASTA:
  • 5 Tablespoons Butter, Divide, Plus More For Buttering Pan
  • 1 whole Large Shallot, Finely Diced
  • 2 cloves Garlic, Minced
  • 10 leaves Fresh Sage, Torn
  • 3 Tablespoons Flour
  • 1 pound Rigatoni (or Any Other Large Pasta)
  • 1 cup Chicken Stock
  • 1-½ cup Half-and-half
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • ⅛ teaspoons (scant) Ground Nutmeg
  • 1-½ cup Butternut Squash Puree
  • 1 cup Freshly Grated Parmesan Cheese
  • 1-¼ cup Extra Sharp Cheddar Cheese, Divided

Preparation

For the puree:
Preheat your oven to 400ºF.

On a rimmed baking sheet, place halved squash (cut side up) and sprinkle with a couple pinches of kosher salt. Roast the squash in the oven for 40-50 minutes or until the squash is fork tender.

Remove and let cool enough to touch before scooping the flesh out (discard the skin) and placing it in the bowl of a food processor. Puree until smooth.

Use right away or freeze for up to 2 months.

For the pasta:
Bring a large pot of water to a boil.

In a medium-sized pot, over medium heat, melt 2 tablespoons of butter. Add in the shallots and garlic and saute until soft, about 2-3 minutes.

Add in the torn fresh sage leaves and stir. Add in the remaining 3 tablespoons of butter. Once melted, sprinkle in the flour and whisk, cooking the flour for 1 minute.

Meanwhile, add pasta to water along with 1 tablespoon of kosher salt and cook according to package directions.

Preheat your broiler.

Whisk in the chicken stock and half-and-half. Season with kosher salt, black pepper and nutmeg. Cook until thickens, about 4-5 minutes.

Reduce the heat to low and add in the butternut squash puree, grated Parmesan and 1/4 cup of the cheddar cheese. Whisk until smooth.

Drain the pasta noodles and return them back to the large pot. Pour butternut squash cheese sauce over top and toss.

Pour into a buttered 13×9 pan and top with the remaining 1 cup of cheddar cheese. Pop the pan under the broiler for 4-5 minutes until the cheese is melted and a light golden.

Enjoy!

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Profile photo of jessswan

jessswan on 12.7.2012

This was the first time I have cooked with squash, and I found the recipe very easy to follow, and it turned out fantastic! The sauce is thick and creamy, and the combination of ingredients is mellow and flavorful. The sage and nutmeg blend beautifully with the other flavors, and none stick out. I couldn’t find a shallot, so I used a yellow onion, and it worked just fine. My husband loved it, too, and I will be putting this in the favorites box. Thanks for sharing this great recipe!

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