Roasted Butternut Squash Rigatoni
October 11 2022 – Sarah Horne
Fall in a pasta bowl! This easy weeknight pasta is rich and savory and full of autumn flavor.
Roasted Butternut Squash Rigatoni
Sarah Horne (@sarahslydelicious)
4
15 minutes
35 minutes
Pasta
Zelli Rigatoni with a velvety butternut squash sauce. Fall in a pasta bowl! This easy weeknight pasta is rich and savory and full of autumn flavor. The best part? This recipe is on the table in 45 minutes!
Ingredients
- 3 c. butternut squash, peeled and diced
- 1 med. yellow onion, sliced
- 1 can Italianavera Pomodoro PELATO GIALLO: Yellow Tomatoes
- Fresh thyme
- Olive oil
- Sea salt
- Fresh cracked pepper
- ½ box Zelli Rigatoni
- Freshly grated Parmesan
- Fried sage leaves (optional)
Directions
Heat oven to 450°F. On a foil lined baking sheet add squash, onion, and tomatoes. Drizzle with olive oil, sprinkle with a pinch of salt, thyme, and black pepper and toss to coat. Bake 25-30 minutes (tossing halfway through) until squash is tender and lightly browned.
Meanwhile, cook pasta to package instructions. Make sure to salt your pasta water! Once Al dente, reserve one cup pasta water, drain pasta and add back to pot.
Once veggies are tender, add them (hot) to a blender. Do not let your veggies cool!
Blend until smooth, adding a bit of reserved pasta water at a time as needed to loosen sauce to desired consistency.
Add sauce to pot with pasta and mix to coat evenly.
Plate and garnish with freshly grated Parmesan and serve immediately. You can also fry fresh sage leaves in a bit of olive oil for garnish if you’re feeling fancy!
1 comment
Very delicious!