I found this wonderful Pasta Recipe in the latest issue of Country Living and thought I would share it with you today. Perfect dish for a cold wintery day!
1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
3 garlic cloves, smashed
2 Tbsp. olive oil, plus more for baking dish
1 pound rigatoni
1/2 cup heavy cream
3 cups shredded fontina (about 12 ounces)
2 Tbsp. chopped fresh sage
1 tsp. salt
1 tsp. freshly ground pepper
1 cup panko breadcrumbs
Preheat oven to 425 degrees. 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.
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, puree 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 9×13 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.
Replace the heavy cream with 2-percent milk and use a reduced-fat provolone instead of full-fat fontina to save calories and fat-grams.
I think I’ll serve this with a nice tossed salad and some crusty bread…yum!