Baked Butternut-Squash Rigatoni

Name: Baked Butternut-Squash Rigatoni
Prep time: 30 min
Total time: 1 h 55 min
Yield: 6 serving(s)
Ingredients: 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes; 3 garlic cloves, smashed; 2 tbsp. olive oil, plus more for baking dish; 1 lb. rigatoni; 1/2 c. heavy cream; 3 c. shredded fontina (about 12 ounces); 2 tbsp. chopped fresh sage; 1 tbsp. salt; 1 tsp. freshly ground pepper; 1 c. panko breadcrumbs

By Carrie PurcellPublished: Jan 18, 2013

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Andrew Purcell

Yields:

6 serving(s)

Prep Time:

30 mins

Total Time:

1 hr 55 mins

Cal/Serv:

676

Sweet squash adds color and seasonal flavor to this creamy, cheesy pasta dish.

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Ingredients

1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
3 garlic cloves, smashed
2 Tbsp. olive oil, plus more for baking dish
1 lb. rigatoni
1/2 cup heavy cream
3 cups shredded fontina (about 12 ounces)
2 Tbsp. chopped fresh sage
1 Tbsp. salt
1 tsp. freshly ground pepper
1 cup panko breadcrumbs

Directions

1. Step 1Preheat oven to 425°F. Meanwhile, in a large bowl, toss squash, garlic, and olive oil to coat. Place on a large, rimmed baking sheet and roast until tender, about 1 hour. Transfer pan to a wire rack and let cool slightly, about 10 minutes. Reduce oven to 350°F.
2. Step 2Meanwhile, bring a large pot of salted water to a boil and cook rigatoni according to package directions. Drain and set aside.
3. Step 3Using a blender or food processor, purée reserved squash with heavy cream until smooth.
4. Step 4In a large bowl, toss squash puree with reserved rigatoni, 2 cups fontina, sage, salt, and pepper. Brush bottom and sides of a 9- by 13-inch baking dish with olive oil. Transfer rigatoni-squash mixture to dish.
5. Step 5In a small bowl, combine remaining fontina and panko. Sprinkle over pasta and bake until golden brown, 20 to 25 minutes.

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