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Butternut Squash Rigatoni
by
Tikofoods
(IC: instagram)
2 Lg Servings
30 min
It's day one in my new kitchen and this was the first meal I whipped up for dinner. I am obsessed with my kitchen AND this pasta. This recipe is definitely a fall must try! Sage and squash are my favorite fall ingredients and flavors. They just go together so well. This creamy pasta sauce is made using butternut squash and can easily be made dairy free. This is such a cozy meal and so easy to make! I used rigatoni for this one but you can use whatever is on hand.
Check out my Instagram @tikofoods for more delicious food inspiration!
Butternut Squash Rigatoni
Recipe details
Ingredients
- 2 cups rigatoni
- 1 butternut squash, peeled and diced
- 2 cloves garlic minced
- 1 shallot finely diced
- 1 tbsp olive oil
- 3 tbsp cream (sub coconut milk or dairy free cream)
- 1 tsp dried sage
- Parmesan cheese to garnish (sub nutritional yeast or omit)
- fresh sage to garnish
- pumpkin seeds to garnish
- salt & pepper to taste
Instructions
- Heat olive oil in a large pot then add the diced shallot and minced garlic, quickly sauteeing until aromatic
- Season with dried sage, salt, and pepper then add the diced squash to the pot
- Add water to the pot (enough to cover the squash) then cover with a lid and bring to a boil
- Let cook for approximately 10 minutes until the squash is tender
- While the squash cooks, bring a large pot of salted water to a boil to cook pasta per labeled instructions
- Once the squash is tender, strain the squash and reserve 1 cup of the water it boiled in
- Mash the squash then add the cream and parmesan cheese
- Add the reserved water until you reach your desired sauce consistency
- Add the cooked pasta then garnish with fried sage, pumpkin seeds, and parmesan cheese
- Enjoy!
Tips
- I prefer to fry my sage by quickly heating olive oil in a pan then adding the sage to the pan
- This gives it a nice crunchy texture!
Published October 31st, 2021 3:47 PM
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