Cheesy Roasted Butternut Squash Rigatoni; a cheese sauce made out of butternut squash! Cheesy pasta goodness that’s a little nutritious too!

Am I late?

Roasted Butternut Squash Rigatoni l SimplyScratch.com

Ya-know too late to jump on the butternut squash train? I know your eyes have been bludgeoned with a gazillion ways to use butternut squash, but really what’s one more recipe? Because this one is pretty darn tasty AND it was the first “mac & cheese” recipe I made in my 20’s… that was edible. True story.

Thanks to Rachel Ray and her body suits, I was able to make mac & cheese… successfully.

Roasted Butternut Squash Rigatoni l SimplyScratch.com

Over the years I’ve played with her recipe to meet my taste-buds, but I think you’ll approve. It all starts with butternut squash. Halved, seeds removed, sprinkled with a smidgen of kosher salt and roasted in a preheated 400 degree oven for 40-50 minutes until it’s fork tender. Super. Duper. Easy.

Rachel’s recipe is similar, but hers calls for frozen squash… and well, you know how I love making my own purees. So I did.

Roasted Butternut Squash Rigatoni l SimplyScratch.com

Then I carefully remove the squash leaving the skin behind and puree it for what feels like forever, leaving my ears ringing and yet yielding the prettiest puree I ever did see. You can either use this right away or freeze it for up to two months! I did both.

Roasted Butternut Squash Rigatoni l SimplyScratch.com

For this Roasted Butternut Squash Rigatoni recipe you’ll need cheese, cheese and pasta. Okay… sage and a few other things, but this is a fast moving recipe so have a LARGE pot of water boiling and all your ingredients measured and by the stove top which will help speed it all along nicely.

Roasted Butternut Squash Rigatoni l SimplyScratch.com

I start by doing the prep work i.e. mincing up a large shallot…

Roasted Butternut Squash Rigatoni l SimplyScratch.com

…and mincing up two cloves of garlic.

Roasted Butternut Squash Rigatoni l SimplyScratch.com

In a good size pot over medium heat, I threw in a couple tablespoons of butter to melt.

Roasted Butternut Squash Rigatoni l SimplyScratch.com

Once the butter has melted I added in the minced shallots and garlic. I gave it a good stir and let it cook until they softened. About 2-3 minutes.

Roasted Butternut Squash Rigatoni l SimplyScratch.com

Meanwhile I plucked ten-ish or twelve-ish beautiful, soft, fresh sage leaves, *sniiiiiiiiiiiiifffffffffffffffffff* ahhh… amazing.

Roasted Butternut Squash Rigatoni l SimplyScratch.com

Then I tore them in to wittle-itty-bitty pieces and threw them in with the shallots and garlic… muh-haHAAA!

Oh-um sorry.

Roasted Butternut Squash Rigatoni l SimplyScratch.com

Okay, so I scootched those off to the side, dropped in three more tablespoons of butter and waited patiently for that to melt.

Roasted Butternut Squash Rigatoni l SimplyScratch.com

Once melted, I sprinkled in three tablespoons of flour.

Roasted Butternut Squash Rigatoni l SimplyScratch.com

I whisked it all together and let the flour cook for a minute.

Roasted Butternut Squash Rigatoni l SimplyScratch.com

In that minute I dropped in the pound of rigatoni noodles and seasoned the water with a tablespoon of kosher salt.

Oh and now’s a good time to preheat your broiler on high or to 500 degrees!

Roasted Butternut Squash Rigatoni l SimplyScratch.com

Moving back to the sauce; I whisked in the chicken stock and the half & half and seasoned with kosher salt, black pepper and nutmeg. I go easy on the salt because of the cheese that I’ll be adding later. But I go heavy on the pepper.

Now just cook the sauce, whisking every so often, until it thickens. About 4-5 minutes.

Roasted Butternut Squash Rigatoni l SimplyScratch.com

Add in the cup and a half of roasted butternut squash puree…

Roasted Butternut Squash Rigatoni l SimplyScratch.com

And THAT is what gives this pasta its color!

Roasted Butternut Squash Rigatoni l SimplyScratch.com

Now I just throw in the cup of Parmesan cheese…

Roasted Butternut Squash Rigatoni l SimplyScratch.com

And a quarter cup of the extra sharp cheddar cheese.

Roasted Butternut Squash Rigatoni l SimplyScratch.com

And I whisk it until everything is melty and suh-mooth.

Roasted Butternut Squash Rigatoni l SimplyScratch.com

What?

Roasted Butternut Squash Rigatoni l SimplyScratch.com

Just about then is when the noodles should be done and I drain them into a large colander…

Roasted Butternut Squash Rigatoni l SimplyScratch.com

Before returning them back into the pan.

Roasted Butternut Squash Rigatoni l SimplyScratch.com

Then comes the pour-age of the butternut cheese sauce-age. delicious.

Roasted Butternut Squash Rigatoni l SimplyScratch.com

Toss. {Velveeta has NOTHIN’ on this!}

Roasted Butternut Squash Rigatoni l SimplyScratch.com

A little sprinkle with the remaining cup of cheddar and then I pop it underneath the broiler for about 4 minutes.

Roasted Butternut Squash Rigatoni l SimplyScratch.com

Oh yes. Crispy cheddar top, gooey saucy center… isss goooood.

Roasted Butternut Squash Rigatoni l SimplyScratch.com

Dish it up. Sprinkle your bowl of Roasted Butternut Squash Rigatoni with a little chopped parsley action if you so wish. And shovel. it. in.

Hey, it has squash in it which qualifies this as a vegetable dish! Boom.

Enjoy! And if you give this Roasted Butternut Squash Rigatoni recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Roasted Butternut Squash Rigatoni l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Roasted Butternut Squash Rigatoni
Yield: 6 servings

Roasted Butternut Squash Rigatoni

A cheesy sauce made out of butternut squash, tossed with pasta and baked until golden. Cheesy goodness that's a little nutritious too!

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes

Ingredients

FOR THE PASTA:

  • 5 tablespoons unsalted butter, (plus 1 tablespoon or more for buttering 13x9 pan) divided
  • 1 large shallot, finely minced
  • 2 cloves peeled garlic, minced
  • 10-12 fresh sage leaves, sliced
  • 3 tablespoons all purpose flour
  • 1 cup low-sodium chicken stock or broth
  • 1-1/2 cups half & half (or 3/4 cup of both whole milk and heavy cream)
  • kosher salt and black pepper, to taste
  • 1/8 teaspoon freshly ground nutmeg
  • 1-1/2 cups roasted butternut squash puree
  • 1-1/4 cups grated extra sharp cheddar cheese, divided
  • 1 cup grated Parmesan cheese
  • 1 pound dry rigatoni pasta (or any other large pasta)

Instructions

  1. Bring a large pot of salted (2 tablespoons sea salt) water to a boil.
  2. Heat a separate medium sized pot over medium heat and melt two tablespoons of butter.
  3. Add in the shallots and garlic and sauté until soft, about 2-3 minutes.
  4. Add in the sliced fresh sage leaves and stir.
  5. Nest add in an additional 3 tablespoons of butter. Once melted sprinkle in the 3 tablespoons of flour and whisk, cooking the flour for 1 to 2 minutes.
  6. Meanwhile add pasta to water, stir occasionally and cooking according to the package directions.
  7. Preheat your broiler.
  8. To the shallots and garlic, whisk in 1 cup of chicken stock and the 1-1/2 cups of half & half. Season nutmeg and with kosher salt and black pepper, to taste. Cook until thickens about 4-5 minutes.
  9. Reduce the heat to low and add in the butternut squash puree, the cup of grated Parmesan and a 1/4 cup of the cheddar cheese. Whisk until smooth.
  10. Drain the pasta noodles and return them back to the large pot. Pour butternut squash cheese sauce over top and toss.
  11. Lastly, pour the pasta and sauce into a buttered 13x9 pan and top with the remaining cup of cheddar cheese.
  12. Pop the pan under the broiler for 4-5 minutes until the cheese is melted and a light golden.
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