Butternut Squash Rigatoni

Name: Butternut Squash Rigatoni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
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

by Tikofoods

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

You can do it! Saved to your recipes

Recipe details

Yield 2 Lg Servings
Time spent: Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min

Show Nutrition Info

Per serving

% Daily value

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!