Roasted Butternut Squash Rigatoni
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Simply Scratch · by Laurie McNamara★ 5.0 (10)

Roasted Butternut Squash Rigatoni

NUTRITION · PER SERVING90M COOK
CAL 33%·PRO 53%
CARBS 71G43% OF CAL
6G FIBER0G ADDED0G INTRINSIC58G OTHER6G TOTAL SUGAR
FAT 32G43% OF CAL
17G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Cheesy baked rigatoni with butternut squash puree, sharp cheddar, and parmesan in a creamy sage sauce. A cozy, comforting fall dish that's indulgent enough for dinner.

mainamericanpasta
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Nutrition & ingredients

Ingredients

serves 6
  • sea salt (for pasta water)
  • 16 ounces rigatoni pasta (I like to use mezzi rigatoni)
  • olive oil spray (for baking dish)
  • 4 tablespoons unsalted butter
  • 1 large shallot (finely minced)
  • 2 cloves garlic (minced)
  • 10 fresh sage leaves (minced)
  • 3 tablespoons unbleached all-purpose flour
  • 1 cup low-sodium chicken stock or broth
  • 1½ cups half & half (see notes)
  • pinch kosher salt (plus more or less to taste)
  • freshly ground black pepper (to taste)
  • 1/8 teaspoon freshly ground nutmeg
  • 1½ cups roasted butternut squash puree
  • 1¼ cups shredded extra sharp cheddar cheese (divided)
  • 1 cup grated parmesan cheese
PREP
60M
SODIUM
781MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.