Roasted Butternut Squash Rigatoni

This Cheesy Roasted Butternut Squash Rigatoni is the coziest (and cheesiest!) comfort food! Cooked rigatoni pasta is tossed in a quick cheese sauce made out of homemade butternut squash puree, sharp cheddar and parmesan cheese. A delicious fall side dish or decadent main!

Course Mains & Entrees

Cuisine American

Keyword baked pasta, butternut squash, cheese, fall recipe, meatless, pasta

Prep Time 1

Cook Time 30

Total Time 1 30

Servings servings

Calories 638

Author Laurie McNamara

Ingredients

FOR THE PASTA:

sea salt for pasta water
16 ounces rigatoni pasta
olive oil spray for baking dish

FOR THE SAUCE:

4 tablespoons unsalted butter
1 large shallot finely minced
2 cloves garlic minced
10 fresh sage leaves minced
3 tablespoons unbleached all-purpose flour
1 cup low-sodium chicken stock or broth
1½ cups half & half see notes
pinch kosher salt plus more or less to taste
freshly ground black pepper to taste
1/8 teaspoon freshly ground nutmeg
1½ cups roasted butternut squash puree
1¼ cups shredded extra sharp cheddar cheese divided
1 cup grated parmesan cheese

Instructions

Bring a large pot of salted (palmful sea salt) water to a boil and spray a casserole dish with olive oil spray.
Melt the butter in a large saucepan over medium heat. Add in the shallots and garlic and sauté until soft, about 2-3 minutes. Then add in the sliced fresh sage leaves and stir, cooking for 1 minute.
Sprinkle in the flour and whisk, cooking the flour for 1 to 2 minutes.
Next whisk in chicken stock and half & half. Season with a small pinch of salt, lots of freshly ground black pepper and the nutmeg. Heat over medium-low, whisking ocassionally until the sauce has thickened about 4-5 minutes.
Reduce the heat to low and add in the butternut squash puree, parmesan and a 1/4 cup of the cheddar cheese. Whisk until smooth. Taste and season with more salt or pepper if desired.
At this point the salted water should be boiling, so add in the pasta and cook according to the package directions.
Drain the pasta noodles and transfer them to the cheese sauce. Toss to combine.
Move your oven rack to the highest position and preheat your broiler on high.
Pour the pasta into the prepared casserole dish and sprinkle with the remaining cup of cheddar cheese.
Slide the pan under the broiler for 3 to 4 minutes or until the cheese is melted and a light golden brown in spots.

Notes

If you can't find half & half, simply sub with equal parts heavy cream and whole milk.

Nutrition