Butternut Squash Rigatoni

I’m back! It’s been a long time but I hope to be posting on a more regular basis. Luckily for me, or really you, I’m coming back right in the middle of Autumn- my favorite season. The smells and flavors of the season are really my favorite things to cook and I’ve got some great recipes that I’m excited to share. My first recipe? Butternut Squash Rigatoni. Its silky texture warms you from the inside out and is a great meal for just 1 or a crowd. It’s a great make a head meal that's easy to prep and then finish off when ready to eat. I plan on enjoying this for a few days and then freezing the rest for later. I’m enjoying it for dinner tonight paired with a simple salad with red pears and green apples, topped with a maple balsamic dressing.

Butternut Squash Rigatoni
1 Large Butternut Squash
1 Cup Ricotta Cheese
½ Cup Parmesan Cheese
¼ Cup Shredded Mozzarella Cheese
½ Small Onion, chopped
1/8 Teaspoon Red Pepper Flakes
1 Garlic Cloves
1-2 Fresh Sage Leaves
8 Ounces Collard Greens, chopped
Salt and Pepper
Olive Oil
½ Cup Italian Breadcrumbs
1 Box of Rigatoni Pasta

Cut the butternut in half and scoop out the seeds. Cut off the skin and cut the squash into large chunks. Season with olive oil, salt and pepper. Roast at 425 degrees for 25 minutes. The squash should be soft all the way through.

Combine the butternut squash, onion, red pepper flakes, garlic and sage in a large food processor. Blend until smooth. Add in the cheeses and blend to combine. Taste and add salt and pepper as desired.

Cook the rigatoni as directed on the box. Drain and set aside. Heat a little olive oil in the pot and add in the collard greens. Stir until coated and wilted. Season with salt and pepper then cover and cook for 5-10 minutes. To the pot, add in the butternut squash mixture. Stir to combine. Add in the cooked pasta. Stir to combine. Transfer to your favorite baking dish. Ramekins also work great. Top the pasta with some more shredded mozzarella cheese if desired. Bake at 400 degrees for 10 minutes.

While the pasta is cooking, combine the breadcrumbs with 2 tablespoons olive oil in a small bowl. Using a fork, stir to combine. After the pasta has cooked for 10 minutes, remove from oven and top with the breadcrumbs. Cook for another 5 minutes or until golden brown. Allow to cool for 10 minutes before serving. Enjoy!

** To save time, I recommend roasting the squash and making the cheese sauce the night before. When you’re ready to make the dish all you need to do is cook the pasta and sauté the collared greens**