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.
- Total time
- 1 hr
- Serves
- 4
- Published
- Recipe by
- Saba
The recipeDine in Colors
Spicy Butternut Squash Rigatoni
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 4
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
- Step 1Heat 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
- Step 2In a small pan, toast breadcrumbs with butter and a few thyme leaves until golden and crisp
- Step 3Boil rigatoni in salted water until al dente. Reserve 1 cup of pasta water before draining
- Step 4In a blender, combine roasted squash, shallot, garlic (skins removed), Boursin, Calabrian chili paste, and ½ cup pasta water. Blend until smooth and creamy.
- Step 5Return pasta to the pot, pour in the sauce, and toss until coated and silky. Add splashes of pasta water if it thickens too much.
- Step 6Top with toasted breadcrumbs, plenty of parmesan, and a few fresh thyme leaves.
https://www.dineincolors.com/recipes/spicy-butternut-squash-rigatoni
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