Ingredients
Scale
- ½ large butternut squash, peeled and chopped into ½-inch pieces
- 1 small onion, halved
- 2 cloves garlic, minced
- 2 tablespoons melted butter
- ½ teaspoon Italian seasoning
- ½ tablespoon salt
- ¼ teaspoon ground black pepper
- ¼ cup half and half cream
- ½ cup grated Parmesan cheese
- 1 pound dry rigatoni pasta
Instructions
- Preheat the oven to 400°F (204°C).
- In a bowl, combine butternut squash, onion, garlic, butter, Italian seasoning, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
- While roasting, boil salted water and cook rigatoni until al dente. Reserve 1 cup of pasta water and drain.
- Puree the roasted mixture with half and half and Parmesan in a food processor, adding reserved pasta water to reach desired consistency.
- Return rigatoni to the pot, add the sauce, and toss to coat. Adjust seasoning and serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure even chopping of the squash for uniform roasting.
Consider toasting garlic in butter for added flavor.
Adjust creaminess of the sauce by adding reserved pasta water as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Baking, Boiling, Pureeing
- Cuisine: Italian
Nutrition
- Calories: 400
- Sugar: 3
- Sodium: 700
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 5
- Protein: 12
- Cholesterol: 35