Butternut Squash Rigatoni

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.


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Recipe details

  • 2  Lg Servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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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!

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