Pasta season us upon me as I near the Boston Marathon next month. Creativity is a must so that I don’t bore of the same pastas in the rotation. This butternut squash pasta is so much of the energy stores I need for a good run and also what I need in the way of added vegetables too. This is a family repeat dish as my boys enjoy this just as much! Enjoy!
Butternut Squash Pasta
Ingredients
- 2 small butternut squash
- 1 head of garlic
- 1 tso oregano
- 1 tbsp paprika
- 4 sprigs thyme
- olive oil
- 2 sage leaves
- olive oil
- 16 oz. rigatoni pasta
- 1 cup reserved pasta water
- salt and pepper
- 4 oz. Parmigiano Reggiano
- 1 shallot, finely chopped
- 1/3 c. dry white wine
- 1 cup heavy cream
Prepare
- First, peel and halve both butternut squash and score with a crosshatch pattern.
- Slice the top of the garlic head off and place into one of the squash holes. Place all of the butternut squash slices on to a parchment paper lined baking sheet and drizzle generously with olive oil and top with oregano, paprika, thyme, salt, and pepper.
- Roast the squash at 350 degrees Farhenheit for one hour.
- In a pot, bring water to a boil and cook the rigatoni until al dente.
- In a large skillet, saute sage in olive oil and then add and saute the shallot for four minutes.
- Deglaze with white wine. Add butternut squash to skillet along with additional oregano, paprika, and thyme. Pour in heavy cream and then using an immersion blender, blend everything until smooth.
- Add the pasta with reserved pasta water, salt, pepper, 2 tbsp freshly grated Parmigiano Reggiano toss to fully coat.
- Serve with additional Parmigiano Reggiano and enjoy!
