Description
A comforting and creamy dish featuring roasted butternut squash and rigatoni, perfect for any occasion.
Ingredients
Scale
- 1 pound Butternut Squash, peeled and cubed
- 1 cup Heavy Cream (or dairy-free substitute)
- 12 ounces Rigatoni (or penne)
- 3 cloves Garlic, minced
- 8 ounces Mushrooms (cremini or shiitake), sliced
- 1 cup Vegetable Broth (or chicken broth)
- 1/2 cup Parmesan Cheese, grated (or nutritional yeast for vegan)
- Fresh Herbs (thyme or sage), chopped
- Olive Oil
- Salt and Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Peel and cube your butternut squash, toss it with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for about 25-30 minutes, until tender and lightly caramelized.
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve a cup of the pasta cooking water, then drain and set aside.
- Add olive oil to a large skillet over medium heat and sauté minced garlic until fragrant. Add sliced mushrooms, cooking until they release their moisture and become golden.
- Transfer the roasted squash to a blender with cream and a splash of vegetable broth. Blend until smooth and creamy. If it’s too thick, add more broth until you reach your desired consistency.
- Pour the blended squash sauce into the skillet with the mushrooms, stirring to combine. Add the cooked rigatoni and toss gently to coat. Use reserved pasta water to loosen the sauce as needed.
- Stir in grated Parmesan and freshly chopped herbs, allowing the heat from the pasta to melt the cheese into the sauce. Taste and adjust seasoning as needed.
- Serve hot, garnished with extra herbs and cheese if desired.
Notes
For the best results, taste as you go and adjust seasoning and thickness based on preferences. Consider adding roasted garlic for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: butternut squash, rigatoni, creamy pasta, vegetarian recipe, comfort food