The creamiest pasta of your dreams using the mighty butternut squash two ways. Blended into a thick sauce and roasted for a crispy finish. Scrummy.
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Serves
4
Rigatoni
Butternut Squash
Parmesan
Shallot
Garlic
Parsley
Milk
Salt
Black Pepper
Olive Oil
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Serves
4
Rigatoni
Butternut Squash
Parmesan
Shallot
Garlic
Parsley
Milk
Salt
Black Pepper
Olive Oil
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Step 1.
Preheat your oven 210°C/410°F.
Step 2.
Peel and dice your butternut. Take one half and place on a baking tray with a drizzle of olive oil, a pinch of salt and a grinding of pepper. Mix everything together and place into the oven for 40 minutes.
Step 3.
Boil some water in a saucepan and place a colander inside the saucepan and add your remaining squash to the colander. Cover and steam for 10 minutes.
Step 4.
Get your pasta cooking.
Step 5.
Dice your shallots and garlic and add to an oiled frying pan. Stir until the shallots begin to go translucent.
Step 6.
Blending time. Add your steamed squash to a blender, followed by your shallot mix, milk, salt and pepper. Blend until smooth.
Step 7.
Add the blended squash to a frying pan followed by your parmesan (save a handful for garnish at the end). Mix together. Stir in your cooked pasta, making sure the blended butternut coats the rigatoni.
Step 8.
Serve with your roasted butternut squash and remaining parmesan. Chop up your parsley and sprinkle over the top along with a drizzle of olive oil. Tuck into this delicious dish. Enjoy!
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Notes (3)
B
Bethany B.
a month ago
Yum - loved this for a quick, healthy midweek dinner.
E
Emma J.
3 months ago
Roasted the squash, onion and garlic before liquidising it all for the sauce.
I added chorizo, this is delicious!
C
Claudia W.
5 months ago
Loved it! Perfect autumnal pasta
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