Name: Baked Butternut-Squash Rigatoni
Prep time: 30 min
Total time: 1 h 55 min
Yield: 6
Ingredients: 1 large butternut squash; 3 clove garlic; 2 tbsp. olive oil; 1 lb. rigatoni; 1/2 c. heavy cream; 3 c. shredded fontina; 2 tbsp. chopped fresh sage; 1 tbsp. salt; 1 tsp. Freshly ground pepper; 1 c. panko breadcrumbs

Step 1Preheat oven to 425 degrees 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 degrees F.

Step 2Meanwhile, bring a large pot of salted water to a boil and cook rigatoni according to package directions. Drain and set aside.

Step 3Using a blender or food processor, purée reserved squash with heavy cream until smooth.

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.

Step 5In a small bowl, combine remaining fontina and panko. Sprinkle over pasta and bake until golden brown, 20 to 25 minutes.

Baked Butternut-Squash Rigatoni

Ingredients

Directions

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