Butternut Squash Rigatoni Recipes

BUTTERNUT SQUASH RIGATONI

Steps:

• Preheat oven to 350°
• Heat a pot of salted water to cook your rigatoni
• Place butternut squash cubes and onion wedges onto a parchment lined sheet pan, drizzle with olive oil and season with salt, pepper, garlic powder and thyme - toss well with hands to distribute everything
• Roast for about 20 minutes or until cooked through and edges are a nice golden brown
• While squash mixture is roasting cook rigatoni to al dente and reserve about 1 1/2 cups of the pasta water
• Heat 1 Tbs of the olive oil in a large skillet over medium low heat and cook pancetta until crisp. Set aside on a paper towel to drain. Then in the same pan, toss in the whole Brussels sprouts leaves and also cook until crisp. Set aside with the pancetta to drain.
• Still in the same pan over medium high heat, add in another Tbs of olive oil, 1 Tbs of butter and the garlic. Once melted and the garlic become fragrant, add in the shaved Brussels sprouts. Season with salt and pepper. Saute for 3-4 minutes
• Add in 1/2 C of the reserved pasta water and 3 oz of the goat cheese - stir to melt the goat cheese and coat everything.
• Add the butternut squash and onions to the pan and then the pasta. Gently fold over until everything is well coated; add in additional pasta water if needed.
• Remove from heat and serve into bowls or onto plates.
• Garnish with pancetta, crisped Brussels sprouts leaves and crumble on the remaining goat cheese.
• Serve immediately - Enjoy!

RIGATONI WITH BUTTERNUT SQUASH, BRUSSELS SPROUTS AND BACON

Steps:

• Tear off and reserve the outer leaves from the Brussels sprouts, then chop the rest. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the chopped Brussels sprouts and their leaves during the last 2 minutes of cooking. Reserve 11/2 cups cooking water, then drain.
• Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 5 minutes. Remove to a paper towel¿lined plate, reserving 1 tablespoon drippings in the skillet.
• Add 1 tablespoon olive oil to the skillet, then add the squash, garlic and 1/2 teaspoon salt. Cook until the squash is lightly golden around the edges, about 1 minute. Add 1 cup of the reserved cooking water, cover and simmer until the squash is tender, 4 to 5 minutes.
• Add the pasta, Brussels sprouts, bacon, scallions, the remaining 1 tablespoon olive oil and 1/4 cup cooking water to the skillet; toss until coated, adding the remaining cooking water as needed to loosen. Season with salt and pepper. Top each serving with the parmesan.

RIGATONI WITH SQUASH AND PRAWNS

Steps:

• Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.
• In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.

BAKED RIGATONI WITH SAUSAGE

Steps:

• Preheat oven to 450 degrees with rack in top third. On a rimmed baking sheet, toss squash, tomatoes, sausage, and shallots with oil and vinegar. Season with salt and pepper. Roast until squash is golden and sausage is cooked through, 30 to 35 minutes. Transfer sausage to a cutting board; let cool slightly, then slice into 1-inch pieces.
• Cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1 cup water. Return pasta to pot with sausage, squash, and basil. Add 1/2 cup pasta water to sheet and scrape up browned bits; add to pot. Toss to coat, adding more pasta water as needed; season with salt and pepper. Set oven to broil and transfer pasta mixture to sheet. Top with cheese; broil until melted and browned in spots, 2 minutes. Top with basil leaves; serve.