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Rigatoni in Roasted Butternut Squash Sauce

Rigatoni in Roasted Butternut Squash Sauce

with Kale and Stracciatelle

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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.

Allergens:Wheat/BléMilk/LaitSulphites/Sulfite
Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Butternut Squash, cubes

170 g

Rigatoni

(ContainsWheat/Blé)

100 g

Stracciatella Cheese

(ContainsMilk/Lait)

9 g

Garlic

56 g

Onion, chopped

56 g

Kale, chopped

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

28 g

Parmesan Cheese

(ContainsMilk/Lait)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tsp

Chili Flakes

(ContainsSulphites/Sulfite)

Not included in your delivery

1 tbsp

Butter*

(ContainsMilk/Lait)

2 tsp

Salt*

¼ tsp

Salt and Pepper*

1 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories780 kcal
Fat36 g
Saturated Fat18 g
Carbohydrate92 g
Sugar16 g
Dietary Fiber6 g
Protein29 g
Cholesterol85 mg
Sodium800 mg
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

Add kale-onion mixture, rigatoni and sour cream to the large pot with the butternut squash sauce. Toss to combine.

6

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.)