Today we got rigatoni! This creamy butternut squash rigatoni is the perfect blend of savory and sweet flavors, making it an ideal fall recipe. Roasted butternut squash is blended into a luscious sauce that coats every piece of rigatoni, creating a velvety texture that’s hard to resist. It’s a simple butternut squash recipe that’s perfect for weeknight dinners.This butternut squash pasta will quickly become a favorite. Give it a try and let us know what you think!
Recipe (Yields enough for 4 people):
1 Butternut squash, large dice
4 sprigs of Thyme
3 sprigs of Rosemary
4 Garlic cloves, thinly sliced
A few slices of prosciutto
¾ cup of 18% cream
1 ½ cups of Vegetable stock
Extra Virgin Olive oil
About ½ cup of Parmigiano Reggiano
A few knobs of Unsalted butter
2 tbsp of Tomato paste
Rigatoni
Salt and pepper
Garnishes: Crispy prosciutto, ricotta cheese, herb oil.
1. Preheat oven to 375F. In a bowl, mix diced butternut squash with some extra virgin olive oil, rosemary, thyme, salt and pepper. Spread over a baking tray lined with parchment paper. Bake in the oven for 30 – 35 minutes until browned and cooked through.
2. On another baking tray with parchment paper, lay a few slices of prosciutto. Bake for about 5 minutes or until crispy.
3. Once cooked, put butternut squash in a blender or food processor with vegetable stock, cream and salt. Blend until smooth and semi thick.
4. In a pot with salted boiling water, cook rigatoni to al dente. Save some pasta water.
5. In a frying pan with olive oil, saute garlic until cooked through. Add tomato paste and mix in with garlic. Cook for about 30 seconds.Season with salt. Deglaze the pan with pasta water and mix in butternut squash cream sauce. Reduce for a few minutes. Add pasta into the sauce and mix thoroughly. Thin out with pasta water if sauce is too thick. Turn off the heat, grate in parmesan cheese and add in a few knobs of butter. Serve and garnish with ricotta cheese, crumbled prosciutto and herb oil.
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