If you're a fan of rigatoni, you'll love this classic roasted butternut squash recipe with stracciatella and kale . A flourish of fresh parmesan tops off this delicious pasta dish.
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Butternut Squash, cubes
Salt and Pepper*
Before starting, preheat the oven to 425°F and wash and dry all produce. Heat Guide for Step 6: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Toss the squash with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with half the Italian seasoning, salt and pepper. Roast in centre of oven, stirring halfway through, until golden-brown and tender, 22-24 min.
Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Add rigatoni to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and set aside.
While the squash cooks, peel, then mince or grate garlic. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then the onions. Cook, stirring occasionally, until softened, 2-3 min. Add the kale, garlic and remaining Italian seasoning. Cook, stirring often, until wilted, 1-2 min. Transfer veggies to a plate and cover to keep warm.
Transfer squash to the pot from Step 2. Using a potato masher, mash the squash. Stir in the reserved pasta water, stracciatelle and half the Parmesan. Heat over medium-high heat. Cook, until thickened slightly, 2-3 min. Season with salt and pepper.
Add kale-onion mixture, rigatoni and sour cream to the large pot with the butternut squash sauce. Toss to combine.
Divide the rigatoni in roasted garlic butternut squash sauce between bowls. Sprinkle over remaining Parmesan. Sprinkle over 1/4 tsp chili flakes (dbl for 4 ppl). (NOTE: Reference Heat Guide in Start Strong.)