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Baked Butternut-Squash Rigatoni
Sweet squash adds color and seasonal flavor to this creamy, cheesy pasta dish.
👥 6 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 30 min👤 Carrie Purcell📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●bowl
- ●oven
- ●pot
- ●blender
- ●food processor
- ●baking dish
📝 Preparation Steps
1
Preheat oven to 425°F. 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°F.
2
Meanwhile, bring a large pot of salted water to a boil and cook rigatoni according to package directions. Drain and set aside.
3
Using a blender or food processor, purée reserved squash with heavy cream until smooth.
4
In a large bowl, toss squash puree with reserved rigatoni, 2 cups fontina, sage, salt, and pepper. Brush bottom and sides of a 9- by 13-inch baking dish with olive oil. Transfer rigatoni-squash mixture to dish.
5
In a small bowl, combine remaining fontina and panko. Sprinkle over pasta and bake until golden brown, 20 to ⏱️ 25 minutes.
Nutrition Facts
calories
676 calories
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