Sunday, September 6, 2009

Kathy's Rigatoni with Butternut Squash Sauce Recipe

Kathy's Rigatoni with Butternut Squash Sauce

Serves 4


2 medium sized butternut squash

1 head of garlic, halved crosswise

1 medium onion, diced

pinch of sugar

1 cup freshly grated Parmesan cheese, plus more for garnish

1 tsp nutmeg
1 slices bacon (crumbled)

extra virgin olive oil

1 stick butter

1 lb rigatoni or other favorite pasta, cooked al dente


Preheat oven to 425 degrees F. Slice squash lengthwise and brush with olive oil. Drizzle the garlic halves with olive oil and wrap loosely in foil. Place squash and garlic on a baking sheet and roast until tender, about 45 minutes for the squash and 30 minutes for the garlic. Cool enough to remove skin. While squash and garlic are roasting, heat 1 tablespoon olive oil over medium heat. Add the onions and a pinch of sugar, and cook until caramelized, about 10 minutes.In a food processor, pulse the peeled squash, peeled roasted garlic, Parmesan cheese and caramelized onions until smooth.In a small saucepan over medium heat, melt the butter. Add the nutmeg and simmer until fragrant and butter just begins to brown. Stir into the squash mixture. Thin with pasta water and/or milk until desired consistency. Stir in cooked pasta, and bacon and top with more Parmesan cheese.

**This is just wonderful! It tastes like fall.

*** May also garnish with a few Tablespoons of Blue Cheese

1 comment:

  1. Yummm...that looks scrumptious. Thanks for sharing the recipe!

    I noticed that you live in Galveston. Someday I hope to make a trip there to attend the 'Dickens on the Strand' celebration in December. With all of your Victorian architecture and my love of Dickens' works it seems like the perfect event:).

    BTW, your house is gorgeous!