Squash and sage add festive color to this seasonally flavorful, creamy butternut squash rigatoni.
Gather your ingredients.
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. Place squash mixture on a large, rimmed baking sheet and roast until tender, about 45 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook rigatoni according to package directions. Drain and set aside.
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.
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.
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.