Butternut Squash Rigatoni ready to savor…
Here is one amazing recipe to use that butternut squash sitting on your counter. This Butternut Squash Rigatoni is literally BURSTING with flavor!
The sweet roasted butternut squash & onions, shaved Brussels sprouts, crispy pancetta and the creamy, tangy goat cheese just all work together like magic! 🎩✨
Came up with this one night playing my own personal version of “Chopped”, which I have to admit I do quite frequently. I set out for the grocery store with the best of intentions each week: Meals planned out for the week ✔ Make good use of what I already have on hand ✔ Grocery list complete ✔ And then I get to the grocery store… it’s the produce section that gets me every time!!! ❤🍅🥦🥕 Seeing all those yummy seasonal squashes this time of year, I just know I am not leaving without at least one.
How to make Butternut Squash Rigatoni
Now there are a few steps to make this BUT they are ALL VERY easy and soooooo worth it – I promise!!
Preheat the oven and get a pot of salted water going on the stove for the rigatoni. You can definitely swap out another sturdy pasta for this dish, so use what you have on hand. While the oven is preheating and the water is warming, get the butternut squash and onion wedges on to a sheet pan, drizzle with olive oil and season with salt, pepper, garlic powder and dried thyme. Pop it into the oven and set your timer for 20 minutes.
Into the oven…and out
Next, crisp up the pancetta and then some whole Brussels sprouts leaves. Use a large skillet since the whole dish will come together in the same pan. Leave both on the side on a paper towel to drain. These will be part of the garnish and they really do top off this dish, plus they look pretty. 😊
Yum. YUM. 😋
Now, shave the Brussels sprouts (unless you are lucky enough to find them already shaved in the bagged lettuce section). As you can see, today I was not lucky, but I actually like shaving these on my trusty little mandoline. Gotta say I use this a LOT more than I thought I ever would…
Shaving Brussels sprouts
Get the rigatoni into the boiling water and by now your butternut squash and onions should be done; just set them aside for a bit. Now into the same skillet, add in a little butter and olive oil and the garlic. Once the garlic starts to become translucent and fragrant, add in the Brussels sprouts and sauté for about 4 minutes or so. The hardest part is done, and that wasn’t so hard anyway was it??? 💁🏼
Putting it all together
By now your pasta should be done cooking, grab a measuring cup and save about a cup and a half of the pasta water before you drain it. Drain your pasta and set aside for a minute. Now to the skillet with the Brussels sprouts, add a 1/2 C of the pasta water and 3 oz of the goat cheese – here is where the MAGIC happens people!! 😍✨ The pasta water and goat cheese melt together to form an amazing sauce for your pasta – so, so YUMMY!! Stir in the goat cheese so it completely melts, add in a little extra pasta water if needed.
Now we’re ready for the butternut squash and onions – mix them in. Give it a good stir. Make sure there is enough liquid – not too watery but enough to get everything well-coated. Last but not least, fold in the pasta. Now for the SUPER part… Serve into your favorite bowls (or plates) and sprinkle on the crispy pancetta and Brussels sprouts leaves and then crumble on the remaining goat cheese – and voilà!
That is one good lookin’ bowl of pasta!
You have just made one TASTY pasta dish – ENJOY!!
❤, 👑🐝
Butternut Squash Rigatoni
Ingredients
Butternut Squash & Onions
- 4 C butternut squash cubed
- 1.5 C white onion cut into wedges
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/2 tsp thyme dried
- 1 Tbs olive oil
Pasta
- 1/2 lb rigatoni
- 1 tsp sea salt
Pancetta & Brussels sprouts
- 2 oz pancetta cubed
- 2 Tbs olive oil
- 1 Tbs butter
- 1 tsp garlic grated
- 2 C Brussels sprouts shaved & 10-12 whole leaves
- 1/4 tsp salt
- 1/8 tsp black pepper
- 3 oz goat cheese (not crumbles)
Finishing Touches
- 1 oz goat cheese
Instructions
- Preheat oven to 350°
- Heat a pot of salted water to cook your rigatoni
- Place butternut squash cubes and onion wedges onto a parchment lined sheet pan, drizzle with olive oil and season with salt, pepper, garlic powder and thyme - toss well with hands to distribute everything
- Roast for about 20 minutes or until cooked through and edges are a nice golden brown
- While squash mixture is roasting cook rigatoni to al dente and reserve about 1 1/2 cups of the pasta water
- Heat 1 Tbs of the olive oil in a large skillet over medium low heat and cook pancetta until crisp. Set aside on a paper towel to drain. Then in the same pan, toss in the whole Brussels sprouts leaves and also cook until crisp. Set aside with the pancetta to drain.
- Still in the same pan over medium high heat, add in another Tbs of olive oil, 1 Tbs of butter and the garlic. Once melted and the garlic become fragrant, add in the shaved Brussels sprouts. Season with salt and pepper. Saute for 3-4 minutes
- Add in 1/2 C of the reserved pasta water and 3 oz of the goat cheese - stir to melt the goat cheese and coat everything.
- Add the butternut squash and onions to the pan and then the pasta. Gently fold over until everything is well coated; add in additional pasta water if needed.
- Remove from heat and serve into bowls or onto plates.
- Garnish with pancetta, crisped Brussels sprouts leaves and crumble on the remaining goat cheese.
- Serve immediately - Enjoy!
Hi! My name is Dayna. I love to cook and experiment in the kitchen making delicious meals for my family and friends. I'm always on the hunt for new and exciting recipes. Delicious and healthy meals do not have to be complicated or time-consuming. Take a look!
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