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Creamy Roasted Butternut Squash Rigatoni

A luxurious autumn pasta dish featuring tender roasted butternut squash cubes tossed with rigatoni in a savory garlic-sage cream sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Italian-inspired
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Roasted Squash
  • 1 medium butternut squash peeled and cubed
  • 2 tbsp olive oil
  • 1 pinch nutmeg optional
Pasta & Sauce
  • 1 lb rigatoni pasta
  • 1 cup heavy cream
  • 0.5 cup parmesan cheese grated
  • 2 tbsp butter
  • 2 cloves garlic minced
  • 0.25 cup fresh sage leaves

Equipment

  • Large Pot (for pasta)
  • Baking sheet
  • Large Skillet
  • Chef's knife

Method
 

  1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, pepper, and nutmeg.
  2. Spread squash on a baking sheet and roast for 25-30 minutes until tender and caramelized.
  3. Boil rigatoni in salted water until al dente. Reserve 1 cup of pasta water before draining.
  4. In a skillet, melt butter and fry sage leaves until crisp. Remove sage and set aside.
  5. Add garlic to the skillet, cook for 30 seconds, then pour in heavy cream. Simmer for 2 minutes.
  6. Stir in parmesan cheese until melted. Add roasted squash and cooked pasta to the sauce.
  7. Toss gently, adding reserved pasta water if needed to thin the sauce. Top with crispy sage and serve.

Notes

For extra protein, add cooked Italian sausage or crispy bacon. Leftovers can be reheated with a splash of milk to restore creaminess.