Cheesy Roasted Butternut Squash Rigatoni Recipe

Name: Cheesy Roasted Butternut Squash Rigatoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Large Butternut Squash, Halved; 4 pinches Kosher Salt; 5 Tablespoons Butter, Divide, Plus More For Buttering Pan; 1 whole Large Shallot, Finely Diced; 2 cloves Garlic, Minced; 10 leaves Fresh Sage, Torn; 3 Tablespoons Flour; 1 pound Rigatoni (or Any Other Large Pasta); 1 cup Chicken Stock; 1- 1/2 cup Half-and-half; Kosher Salt To Taste; Black Pepper To Taste; ⅛ teaspoons (scant) Ground Nutmeg; 1- 1/2 cup Butternut Squash Puree; 1 cup Freshly Grated Parmesan Cheese; 1- 1/4 cup Extra Sharp Cheddar Cheese, Divided

Servings: persons

1 whole Large Butternut Squash, Halved
4 pinches Kosher Salt
5 Tablespoons Butter, Divide, Plus More For Buttering Pan
1 whole Large Shallot, Finely Diced
2 cloves Garlic, Minced
10 leaves Fresh Sage, Torn
3 Tablespoons Flour
1 pound Rigatoni (or Any Other Large Pasta)
1 cup Chicken Stock
1- 1/2 cup Half-and-half
Kosher Salt To Taste
Black Pepper To Taste
⅛ teaspoons (scant) Ground Nutmeg
1- 1/2 cup Butternut Squash Puree
1 cup Freshly Grated Parmesan Cheese
1- 1/4 cup Extra Sharp Cheddar Cheese, Divided

1
For the puree: Preheat your oven to 400 degrees F.
2
On a rimmed baking sheet, place halved squash (cut side up) and sprinkle with a couple pinches of kosher salt.
3
Roast the squash in the oven for 40-50 minutes or until the squash is fork tender.
4
Remove and let cool enough to touch before scooping the flesh out (discard the skin) and placing it in the bowl of a food processor.
5
Puree until smooth.
6
Use right away or freeze for up to 2 months.
7
For the pasta: Bring a large pot of water to a boil.
8
In a medium-sized pot, over medium heat, melt 2 tablespoons of butter.
9
Add in the shallots and garlic and saute until soft, about 2-3 minutes.
10
Add in the torn fresh sage leaves and stir.
11
Add in the remaining 3 tablespoons of butter.
12
Once melted, sprinkle in the flour and whisk, cooking the flour for 1 minute.
13
Meanwhile, add pasta to water along with 1 tablespoon of kosher salt and cook according to package directions.
14
Preheat your broiler.
15
Whisk in the chicken stock and half-and-half.
16
Season with kosher salt, black pepper and nutmeg.
17
Cook until thickens, about 4-5 minutes.
18
Reduce the heat to low and add in the butternut squash puree, grated Parmesan and 1/4 cup of the cheddar cheese.
19
Whisk until smooth.
20
Drain the pasta noodles and return them back to the large pot.
21
Pour butternut squash cheese sauce over top and toss.
22
Pour into a buttered 13x9 pan and top with the remaining 1 cup of cheddar cheese.
23
Pop the pan under the broiler for 4-5 minutes until the cheese is melted and a light golden.
24
Enjoy!

834

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 whole Large Butternut Squash, Halved, 4 pinches Kosher Salt, 5 Tablespoons Butter, Divide, Plus More For Buttering Pan, 1 whole Large Shallot, Finely Diced, and more.

Yes, Cheesy Roasted Butternut Squash Rigatoni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Roasted Butternut Squash Rigatoni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions