Rigatoni with Butternut Squash

A quick, easy and Italian way of cooking your squash

Ingredients

  • Olive oil
  • 1 lb butternut squash, peeled and cut into 1-inch cubes (you could use other squash or pumpkin for this sauce)
  • 2 cloves of garlic, minced
  • salt and freshly ground black pepper
  • 1 cup vegetable stock
  • 1 lb of rigatoni (round short tubes)
  • 1 cup whole milk
  • ½ cup chopped fresh basil leaves
  • ¼ cup grated parmesan

Method

Warm 3 TBS of olive oil in a large heavy skillet over medium-high heat.

Add the squash, garlic, 1 tsp salt and ¼ tsp freshly ground black pepper.

Sautee until the squash is golden and tender (about 5-7 minutes).

Transfer the squash into a food processor and puree until smooth.

Bring a large pot of salted water to a boil over high heat.

Add the pasta and cook until al dente, stirring occasionally (about 8-10 minutes). Drain pasta.

In a large pot over low heat combine the cooked pasta, pureed squash and ¾ cup of milk. Stir to combine.

Add basil and cheese.

Stir until mixed together and serve.

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