Baked Butternut Squash Rigatoni

baked butternut squash rigatoni

Squash and sage add festive color to this seasonally flavorful, creamy butternut squash rigatoni.

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Gather your ingredients.

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Preheat oven to 425. Peel, seed, and cut the squash into 1-inch cubes. Smash the garlic cloves, chop the sage, and shred the cheese.

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In a large bowl, toss squash, garlic, and olive oil to coat. Place squash mixture on a large, rimmed baking sheet and roast until tender, about 45 minutes.

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Meanwhile, bring a large pot of salted water to a boil and cook rigatoni according to package directions. Drain and set aside.

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When the squash is done cooking, move the pan to a wire rack and let cool slightly, about 10 minutes. Reduce oven temperature to 350. Using a blender or food processor, purée squash with milk until smooth.

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In a large bowl, toss squash puree with reserved rigatoni, 2 cups fontina, sage, salt, and pepper until they are evenly mixed.

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Brush bottom and sides of a 9 by 13 inch baking dish with olive oil. Transfer rigatoni-squash mixture to dish.

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In a small bowl, combine remaining fontina and panko until they are evenly mixed.

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Sprinkle panko mixture over the pasta and bake until golden brown, 20 to 25 minutes.

Baked Butternut Squash Rigatoni
Squash and sage add festive color to this seasonally flavorful, creamy butternut squash rigatoni.
Servings
8 people
Servings
8 people
Baked Butternut Squash Rigatoni
Squash and sage add festive color to this seasonally flavorful, creamy butternut squash rigatoni.
Servings
8 people
Servings
8 people
Ingredients
  • 1 large butternut squash
  • 3 cloves garlic smashed
  • 2 tbsp olive oil plus more for the baking dish
  • 1 pound rigatoni
  • 1/2 cup whole milk or heavy cream
  • 3 cups fontina shredded, about 12 ounces
  • 2 tbsp sage chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cup panko breadcrumbs
Instructions
  1. Preheat oven to 425. Peel, seed, and cut the squash into 1-inch cubes. Smash the garlic cloves, chop the sage, and shred the cheese. In a large bowl, toss squash, garlic, and olive oil to coat.
  2. Place squash mixture on a large, rimmed baking sheet and roast until tender, about 45 minutes.
  3. Meanwhile, bring a large pot of salted water to a boil and cook rigatoni according to package directions. Drain and set aside.
  4. When the squash is done cooking, move the pan to a wire rack and let cool slightly, about 10 minutes. Reduce oven temperature to 350. Using a blender or food processor, purée squash with milk until smooth.
  5. In a large bowl, toss squash puree with reserved rigatoni, 2 cups fontina, sage, salt, and pepper until they are evenly mixed. Brush bottom and sides of a 9 by 13 inch baking dish with olive oil. Transfer rigatoni-squash mixture to dish.
  6. In a small bowl, combine remaining fontina and panko until they are evenly mixed. Sprinkle panko mixture over the pasta and bake until golden brown, 20 to 25 minutes.

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