Baked Butternut-Squash Rigatoni

January 10, 2013 by 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!

Baked Butternut-Squash Rigatoni1


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.

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


20 Responses to “Baked Butternut-Squash Rigatoni”
  1. Melanie says:

    Yummm…I love pasta and that looks so delicious! I just may have to try it. 🙂

  2. Martina says:

    Can’t wait to try this one Moni!! It sure looks good!!

    • admin says:

      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 🙂

  3. 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!

  4. Debbie says:

    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.


  5. This looks so healthy and delicious. I just wrote about winter squash and it’s health benefits are AMAZING!

  6. I love anything butternut squash! Delicious.

  7. Diane Balch says:

    What a healthy winter twist on pasta… love it the flavors sound amazing.

  8. This looks so good! Really caught my eye at Foodie Friday!

  9. HUGE fan of butternut squash! In fact, I am going to try to grown them next summer! YUMMY!

  10. 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.

  11. Maureen says:

    I shouldn’t be reading this late at night. It’s making me hungry!

  12. Miz Helen says:

    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

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