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Spicy Butternut Squash Rigatoni

Spicy Butternut Squash Rigatoni

Cozy, creamy, and a little spicy, this pasta’s pure fall magic. Roasted butternut squash blends with Boursin, Calabrian chili, and Boursin for the dreamiest sauce, finished with crunchy golden breadcrumbs. Your new favorite cozy night in pasta. 
 
Serves: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

  • INGREDIENTS

    1 Small to medium sized butternut squash, halved and seeds scooped out

    1 Shallot, peeled and halved

    2–3 Garlic cloves (leave the skin on)

    Fresh thyme

    Olive oil

    Salt

    Pepper

    12 oz Rigatoni 

    1 tsp Chopped Calabrian chili peppers

    1 Wheel Boursin cheese (garlic & herb) 

    1 cup Reserved pasta water

    Grated parmesan

     

    Toasting:

    ⅓ cup Breadcrumbs

    1 tbsp Butter or oil

  • INSTRUCTIONS

    1. Heat oven to 400°F. Place squash halves cut side down on an oven-safe dish or baking sheet. Add shallot, garlic, and a few sprigs of thyme. Drizzle with olive oil and season with salt and pepper. Roast for about 45 minutes, until soft and caramelized
    2. In a small pan, toast breadcrumbs with butter and a few thyme leaves until golden and crisp
    3. Boil rigatoni in salted water until al dente. Reserve 1 cup of pasta water before draining
    4. In a blender, combine roasted squash, shallot, garlic (skins removed), Boursin, Calabrian chili paste, and ½ cup pasta water. Blend until smooth and creamy.
    5. Return pasta to the pot, pour in the sauce, and toss until coated and silky. Add splashes of pasta water if it thickens too much.
    6. Top with toasted breadcrumbs, plenty of parmesan, and a few fresh thyme leaves.

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