Imported from Instagram

Butternut Squash Rigatoni with Sage and Pecan Crumb

Name: Butternut Squash Rigatoni with Sage and Pecan Crumb
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 g Butternut squash (Peeled and cubed; use 400 g in the sauce and reserve the rest for serving.); 0.5 Red onion; 0.5 Garlic bulb (Roast wrapped in foil; the author roasted a whole bulb and used half in the sauce.); 2 tbsp Butter (Divided: 1 tbsp for the onion and 1 tbsp for frying the sage.); 0.25 cup Cream; 0.5 cup Pasta water (About 1/2 cup; adjust more or less to the preferred sauce consistency.); 400 g Fresh rigatoni (Cook for around 5 minutes; use pasta water from cooking.); 6 Sage leaves; 2 tbsp Pecans (Chopped for the crumb.); Parmesan flakes (A handful; stirred into the pasta.); Salt (To taste; used for roasting and final seasoning.); Black pepper (To taste; used for roasting and final seasoning.); Olive oil (A generous glug for roasting, plus a glug added to the blended sauce; the author says to use throughout.)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

Fresh rigatoni is coated in a creamy roasted butternut squash sauce, then finished with crispy sage, chopped pecans, Parmesan, and reserved roasted squash. The browned-butter sage and nutty crumb bring an autumnal finish to the dish.

4 servings55 minItalian

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Ingredients

500 g Butternut squash (Peeled and cubed; use 400 g in the sauce and reserve the rest for serving.)
0.5 Red onion
0.5 Garlic bulb (Roast wrapped in foil; the author roasted a whole bulb and used half in the sauce.)
2 tbsp Butter (Divided: 1 tbsp for the onion and 1 tbsp for frying the sage.)
0.25 cup Cream
0.5 cup Pasta water (About 1/2 cup; adjust more or less to the preferred sauce consistency.)
400 g Fresh rigatoni (Cook for around 5 minutes; use pasta water from cooking.)
6 Sage leaves
2 tbsp Pecans (Chopped for the crumb.)
Parmesan flakes (A handful; stirred into the pasta.)
Salt (To taste; used for roasting and final seasoning.)
Black pepper (To taste; used for roasting and final seasoning.)
Olive oil (A generous glug for roasting, plus a glug added to the blended sauce; the author says to use throughout.)

Steps

1
Heat the oven to 180°C (360°F). Cube the peeled squash and wrap the garlic bulb in foil.
2
Put all the squash and the foil-wrapped garlic on a roasting tray. Add a generous glug of olive oil, salt, and pepper, then roast for 30 minutes.
3
While the vegetables roast, fry the red onion in 1 tablespoon of butter until soft.
4
Measure out 400 g of the baked squash for the sauce and reserve the remaining roasted squash for serving. Squeeze or remove half a bulb of roasted garlic for the sauce.
5
Put the 400 g squash, roasted garlic, softened onion, and cream in a high-powered blender. Blend until smooth.
6
Add a glug of olive oil to the blended sauce, then season with salt and pepper to taste.
7
Cook the fresh rigatoni for around 5 minutes, reserving about 1/2 cup of its cooking water before draining.
8
Melt the remaining 1 tablespoon of butter in a frying pan. Add the sage leaves and fry for about 10–20 seconds, until crispy.
9
Chop the crispy sage and pecans, then mix them together to make the crumb.
10
Put the squash sauce in a large pan over low heat. Stir in about 1/2 cup of pasta water, adding more or less according to the desired sauce consistency.
11
Add the cooked rigatoni to the sauce and stir to coat.
12
Stir in the Parmesan flakes and season again to taste.
13
Plate the pasta with the reserved roasted squash and sage-pecan crumb on top.

Notes

The author says a whole garlic bulb was roasted, with half used in the sauce. Pasta water is listed as an ingredient to make the sauce silky; about 1/2 cup is stirred in, with more or less as desired. The quantities for the olive oil, Parmesan, salt, and pepper are not specified.