Butternut Squash Rigatoni with Sage and Pecan Crumb

A comforting pasta dish with creamy butternut squash sauce, topped with crispy sage and pecans. Perfect for autumn evenings.

By @georginaelizat

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 17.6 oz butternut squash cubed without skin
• 0.5 bulb garlic wrapped in tin foil
• 0 olive oil for roasting
• 0 salt to taste
• 0 pepper to taste
• 1 tbsp butter for frying onions
• 0.5 red onion chopped
• 14.1 oz butternut squash roasted
• 0.25 cup cream
• 0 olive oil for the sauce
• 14.1 oz fresh rigatoni
• 1 tbsp butter for frying the sage
• 6 sage leaves
• 2 tbsp pecans
• 0.5 cup pasta water reserved
• 1 handful parmesan flakes
• 0 roasted squash remaining pieces
• 0 sage and pecan mix

Instructions

1. Preheat your oven to 360°F (180°C).
2. Cube 500g of butternut squash and place on a baking tray. Wrap half a bulb of garlic in tin foil and add to the tray. Drizzle with olive oil, season with salt and pepper, and roast for 30 minutes.
3. Heat 1 tablespoon of butter in a frying pan and fry half of a red onion until soft.
4. In a high-powered blender, combine 400g of the roasted squash, the roasted garlic, softened onions, and 1/4 cup of cream. Blend until smooth. Season with salt and pepper, adding a glug of olive oil.
5. Cook 400g of fresh rigatoni for about 5 minutes or until al dente.
6. In a frying pan, melt 1 tablespoon butter and fry 6 sage leaves until crispy (about 10-20 seconds). Chop into small pieces and mix with 2 tablespoons pecans.
7. Add the blended sauce to a large pan over low heat and stir in about 1/2 cup of reserved pasta water. Add the cooked rigatoni and gently mix to coat. Stir in a handful of parmesan flakes.
8. Plate the pasta, topping with remaining roasted squash pieces and the sage and pecan mix.