Butternut Squash and Sage RigatoniAngie McGowan
This past weekend signified the start of fall in our home. Yes I know fall technically started back in September, but it has been so hot here in central Florida, it has felt more like summer than anything else. This past weekend it rained, and the cool weather finally came. With that first hint of cool air, I got up early, and opened all the windows to air out the house and start a massive fall cleaning. Then with the house all clean, tidy and aired out, it starts to really feel like fall. My family spends more time inside playing video games and watching movies, and we can really enjoy fall dishes like this butternut squash and sage rigatoni. I roasted the squash first for this recipe, which really brought out the flavors of the squash. I then added fresh sage and Gruyère cheese which complimented the butternut squash really well.
Butternut Squash and Sage Rigatoni Recipe
1 medium, or 1 pound butternut squash
1 medium onion, finely diced
1 clove garlic, diced
2 cups milk or cream
4 tablespoons butter
1 cup Gruyère cheese, grated
1 pound rigatoni pasta
1 cup fresh sage, chopped
2 tablespoons freshly chopped flat leaf parsley
1. Preheat oven to 350 degrees. Cut butternut squash in half and remove seeds and stringy parts. Reserve seeds for roasting if desired. Drizzle halves with olive oil and sprinkle with a little kosher salt. Place cut side down on a cookie sheet and roast at 350 degrees until very fork tender, about 1 hour.
2. Once squash is done, cook pasta according to package directions and drain well. Preheat large skillet. Drizzle with olive oil. Add onion and garlic. Saute over medium heat until translucent. Scoop roasted squash away from the skin and add to skillet. Add butter and milk. Heat through. Remove from heat and add sage, parsley and cheese. Mix until cheese has melted. Serve with crusty bread.
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