Rigatoni with Butternut Squash & Pancetta - Laura Vitale - Laura in the Kitchen Episode 478



Baked Butternut-Squash Rigatoni

Jan 18, 2013

Sweet squash adds color and seasonal flavor to this creamy, cheesy pasta dish.

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Cal/Serv:
Yields:
Prep Time: 0 hours 30
Total Time:
Ingredients
large Butternut Squash
clove garlic
2 tbsp. olive oil
rigatoni
1/2 c. heavy cream
shredded fontina
2 tbsp. chopped fresh sage
1 tbsp.
1 tsp. Freshly ground pepper
panko breadcrumbs
Directions
  1. Preheat oven to 425 degrees F. Meanwhile, in a large bowl, toss squash, garlic, and olive oil to coat. Place on a large, rimmed baking sheet and roast until tender, about 1 hour. Transfer pan to a wire rack and let cool slightly, about 10 minutes. Reduce oven to 350 degrees F.
  2. Meanwhile, bring a large pot of salted water to a boil and cook rigatoni according to package directions. Drain and set aside.
  3. Using a blender or food processor, purée reserved squash with heavy cream until smooth.
  4. In a large bowl, toss squash puree with reserved rigatoni, 2 cups fontina, sage, salt, and pepper. Brush bottom and sides of a 9- by 13-inch baking dish with olive oil. Transfer rigatoni-squash mixture to dish.
  5. In a small bowl, combine remaining fontina and panko. Sprinkle over pasta and bake until golden brown, 20 to 25 minutes.





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Date: 11.12.2018, 02:49 / Views: 71194