Baked Butternut-Squash Rigatoni



Sweet squash adds color and seasonal flavor to this creamy, cheesy pasta dish.

Ingredients

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• 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
• 3 clove(s) garlic, smashed
• 2 tablespoon(s) olive oil, plus more for baking dish
• 1 pound(s) rigatoni
• 1/2 cup(s) heavy cream
• 3 cup(s) (about 12 ounces) shredded fontina
• 2 tablespoon(s) chopped fresh sage
• 1 tablespoon(s) salt
• 1 teaspoon(s) freshly ground pepper
• 1 cup(s) panko breadcrumbs

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Directions

1. Preheat oven to 425 degrees F. Meanwhile, in a large bowl, toss squash, garlic, and olive oil to coat. Place on a large, rimmed baking sheet and roast until tender, about 1 hour. Transfer pan to a wire rack and let cool slightly, about 10 minutes. Reduce oven to 350 degrees F.
2. Meanwhile, bring a large pot of salted water to a boil and cook rigatoni according to package directions. Drain and set aside.
3. Using a blender or food processor, purée reserved squash with heavy cream until smooth.
4. In a large bowl, toss squash puree with reserved rigatoni, 2 cups fontina, sage, salt, and pepper. Brush bottom and sides of a 9- by 13-inch baking dish with olive oil. Transfer rigatoni-squash mixture to dish.
5. In a small bowl, combine remaining fontina and panko. Sprinkle over pasta and bake until golden brown, 20 to 25 minutes.

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Tips & Techniques

Lighten Up! Replace the heavy cream with 2-percent milk and use a reduced-fat provolone instead of full-fat fontina to save 114 calories and 13 grams of fat per serving.