why make this recipe
Creamy Butternut Squash Rigatoni Bake is a delightful dish that brings warmth and comfort to any table. This recipe combines the rich and creamy flavors of roasted butternut squash with the hearty texture of rigatoni pasta. It’s not only delicious but also a great way to enjoy seasonal vegetables. Whether you’re looking for a cozy dinner or a dish to impress your guests, this bake is sure to satisfy.
how to make Creamy Butternut Squash Rigatoni Bake
Ingredients:
- 1 medium-sized butternut squash, peeled and cubed
- 1 pound rigatoni pasta
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon dried sage
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
- In a large saucepan, sauté minced garlic in olive oil until fragrant.
- Add cubed butternut squash and cook until softened.
- Pour in vegetable broth and simmer until squash is tender.
- Puree the mixture until smooth and creamy using an immersion blender.
- Stir in heavy cream, Parmesan cheese, dried sage, salt, and pepper. Cook until well combined.
- Add cooked rigatoni pasta to the saucepan and toss until coated with the sauce.
- Transfer the pasta mixture to the baking dish, sprinkle with additional Parmesan cheese, and bake for 20-25 minutes.
- Let it cool briefly, garnish with fresh parsley, and serve.
how to serve Creamy Butternut Squash Rigatoni Bake
Serve this creamy pasta bake hot from the oven. It pairs well with a fresh side salad or some garlic bread. For an extra touch, you can sprinkle more Parmesan cheese or crushed red pepper flakes on top for added flavor.
how to store Creamy Butternut Squash Rigatoni Bake
To store leftovers, let the pasta bake cool completely. Then, cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. You can reheat it in the oven or microwave until warmed through.
tips to make Creamy Butternut Squash Rigatoni Bake
- Choose a butternut squash that feels heavy for its size. This usually means it will be sweeter and more flavorful.
- Make sure to season the sauce well with salt and pepper for the best taste.
- If you don’t have an immersion blender, you can use a regular blender – just be careful with the hot mixture.
variation
You can add other vegetables like spinach or kale for added nutrition. If you prefer a meatier dish, cooked sausage or chicken can be mixed in before baking.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare everything up to the baking step, cover it, and refrigerate. Just add a few extra minutes to the baking time when you are ready to cook it.
Can I freeze the leftovers?
Yes, this dish can be frozen. Just make sure it is in a freezer-safe container. It will keep well for up to 3 months.
What can I use instead of heavy cream?
You can use half-and-half or a plant-based cream alternative if you want a lighter option.
Enjoy making this delicious Creamy Butternut Squash Rigatoni Bake!