Baked Butternut-Squash Rigatoni
January 10, 2013 by admin • 20 Comments
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!
Ingredients:
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
Instructions:
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.
Lighten up:
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!
Linking to: savvy southern style , between naps on the porch
Yummm…I love pasta and that looks so delicious! I just may have to try it.
Thanks Melanie, I hope you have a chance to try it! Have a great weekend!
Can’t wait to try this one Moni!! It sure looks good!!
Thanks Martina, something new I tried…we’re still eating on it! It’s just the two of us, may next time I’ll make a smaller amount
Moni, this is a beautiful recipe!!!! I grew butternut squash in my garden last year and gave so much of it away… I’m bookmarking this recipe and maybe I should share it when I give someone a butternut squash!!! Thanks so much for stopping by TUTORIALS TIPS AND TIDBITS!
Thanks Yvonne, you always inspire me with your great ideas! I hope you have a wonderful weekend!
Moni, it looks delicious, as always! You’re so good about trying new recipes. I’m really bad about bookmarking, or pinning, but I don’t get around to trying them out as often as I’d like. Good for you! Have a great day.
Debbie
This looks so healthy and delicious. I just wrote about winter squash and it’s health benefits are AMAZING!
Thanks Judy, I love winter squash dishes…Need to keep cooking “light” though. Have a great day!
I love anything butternut squash! Delicious.
Thanks Taryn, I hope you’ll have a chance to try it! Have a wonderful weekend!
What a healthy winter twist on pasta… love it the flavors sound amazing.
Thanks for leaving a sweet note, I hope you have a great day!
This looks so good! Really caught my eye at Foodie Friday!
Thanks for visiting and leaving a sweet comment. Have a great day!
HUGE fan of butternut squash! In fact, I am going to try to grown them next summer! YUMMY!
This looks delicious and I like using this squash.I’m pinning it and will be trying it. Saw it on the Twigg Studion Linky Party.
I shouldn’t be reading this late at night. It’s making me hungry!
Hi Moni,
This is a lovely Butternut Rigatoni that we will love. I still have some Butternuts from our fall garden. Hope you have a great week and thanks for sharing.
Miz Helen
Looks so yummy!