This Cheesy Roasted Butternut Squash Rigatoni is the coziest (and cheesiest!) comfort food. Cooked rigatoni pasta is tossed in a quick cheese sauce made of homemade butternut squash puree, sharp cheddar and parmesan cheese. A delicious fall side dish or decadent main!
I want all.the.pasta!
It’s that time of year when I start craving butternut squash everything and pasta. So why not combine the two? I mean, you probably already have a zillion recipes calling for butternut squash, so really what’s one more? Because this one is pretty darn tasty and was the first “Macaroni and cheese” recipe I made in my 20’s that was edible. True story. Thanks to Rachel Ray (and her body suits😂), I was able to make mac and cheese (or rigatoni and cheese) successfully.
Squash. Pasta. Cheese. Heaven.
To Make This Cheesy Roasted Butternut Squash Rigatoni You Will Need:
- dried rigatoni pasta – I like to use mezzi rigatoni.
- unsalted butter – Lends richness and flavor.
- shallot – For delicate and sweet onion flavor.
- garlic – Adds distinct punchy flavor.
- sage (fresh) – Lends a woodsy, earthy, and slightly peppery, yet fresh flavor.
- unbleached all-purpose flour – Helps to thicken the sauce.
- low-sodium chicken broth – Use homemade or quality store-bought broth.
- half & half – Or substitute with equal parts whole milk and heavy cream.
- kosher salt – Enhances the flavors in the recipe.
- freshly ground black pepper – This will add some subtle bite and flavor.
- ground nutmeg – Warm, aromatic with subtle hints of clove. Adds subtle flavor.
- butternut squash puree – See how I make homemade butternut squash purée here.
- parmesan cheese – Freshly grated is best.
- sharp cheddar cheese – Can use white or yellow sharp cheddar.
Pro Tip: I highly suggest that your ingredients be measured and by the stove top which will help speed it all along nicely.
Make The Butternut Squash Purée:
Earlier this morning I roasted my butternut squash and pureed it.
Making The Pasta:
Bring a large pot of water with a palmful of sea salt to a boil. I do this first before starting my sauce. It takes a bit to get a pot of water to boil, so it’s important to start this first. The sauce can wait on the pasta, not the other way around.
Make The Sauce:
In a saucepan over medium to medium-low heat, I threw in 4 tablespoons of unsalted butter to melt.
Once the butter has melted add in the minced shallots and garlic with a pinch of kosher salt. Stir and let it cook until softened, about 2-3 minutes.
Meanwhile I plucked ten beautiful, soft, fresh sage leaves from my garden and gave them a mince. It should be about 2 tablespoons.
Once melted, I sprinkled in three tablespoons of flour.
Whisk it all together and let the flour cook for a minute.
Once the flour has cooked, whisk in 1 cup chicken stock.
And 1-1/2 cups half & half.
Season with a pinch of kosher salt, lots of freshly ground black pepper and 1/8 teaspoon nutmeg. I go easy on the salt because of the parmesan cheese and cheddar that I’ll be adding later.
Now just cook the sauce on medium-low, whisking every so often, until it thickens. About 4-5 minutes.
After the sauce has thickened, add in 1-1/2 cups of roasted butternut squash puree with 1 cup grated Parmesan cheese.
The squash is really what gives this pasta its color!
Whisk to combine.
Lastly, add in 1/4 cup of the extra sharp cheddar cheese. White or yellow cheddar, it doesn’t matter.
Keep whisking until everything is melty and smooth.
Keep the sauce warm over low heat while you cook the noodles, following the directions on the box of course.
When the noodles are al dente, add them into the pan with the cheese sauce.
Toss well to combine.
Transfer the cheesy pasta to a lightly greased baking dish and sprinkle with the remaining 1 cup of cheddar. Preheat your broiler and slip it underneath for about 3 to 4 minutes. Watch carefully to avoid burning.
Oh yes. Crispy cheddar top, saucy center…
All the cheese strings!
Serve spoonfuls into bowls and sprinkle with a little black pepper. Maybe even some chopped parsley if you’re feeling fancy.
I love the sage and shallot flavors going on. That along with the subtle sweetness of the squash and sharp cheese – SO, so good!
Enjoy! And if you give this Roasted Butternut Squash Rigatoni recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Roasted Butternut Squash Rigatoni
Ingredients
FOR THE PASTA:
- sea salt , for pasta water
- 16 ounces rigatoni pasta, I like to use mezzi rigatoni
- olive oil spray, for baking dish
FOR THE SAUCE:
- 4 tablespoons unsalted butter
- 1 large shallot, finely minced
- 2 cloves garlic, minced
- 10 fresh sage leaves, minced
- 3 tablespoons unbleached all-purpose flour
- 1 cup low-sodium chicken stock or broth
- 1½ cups half & half, see notes
- pinch kosher salt, plus more or less to taste
- freshly ground black pepper, to taste
- 1/8 teaspoon freshly ground nutmeg
- 1½ cups roasted butternut squash puree
- 1¼ cups shredded extra sharp cheddar cheese, divided
- 1 cup grated parmesan cheese
Equipment
Instructions
- Bring a large pot of salted (palmful sea salt) water to a boil and spray a casserole dish with olive oil spray.
- Meanwhile, melt the butter in a large saucepan over medium heat. Add in the shallots and garlic and sauté until soft, about 2-3 minutes. Then add in the sliced fresh sage leaves and stir, cooking for 1 minute.
- Sprinkle in the flour and whisk, cooking the flour for 1 to 2 minutes.
- Next whisk in chicken stock and half & half. Season with a small pinch of salt, lots of freshly ground black pepper and the nutmeg. Heat over medium-low, whisking ocassionally until the sauce has thickened about 4-5 minutes.
- Reduce the heat to low and add in the butternut squash puree, parmesan and a 1/4 cup of the cheddar cheese. Whisk until smooth. Taste and season with more salt or pepper if desired.
- At this point the salted water should be boiling, so add in the pasta and cook according to the package directions.
- Drain the pasta noodles and transfer them to the cheese sauce. Toss to combine.
- Move your oven rack to the highest position and preheat your broiler on high.
- Pour the pasta into the prepared casserole dish and sprinkle with the remaining cup of cheddar cheese.
- Slide the pan under the broiler for 3 to 4 minutes or until the cheese is melted and a light golden brown in spots.
Notes
This recipe was originally posted on November 14, 2012 and has been updated with clear and concise instructions, new photography and helpful information.
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Sounds delicious! And I’m always up for more squash recipes, so no worries!
This looks rich and creamy and wonderful!
This looks like a total delight! Great recipe!
Looks wonderful! Although I have to admit that as much as I love butternut squash I loathe chopping them. The fact that you only have to do it once makes these even better – hah! =)
Totally amazing! I can’t wait to try this!
girlfriend, it’s never too late to jump on the butternut squash train 😉
Aaaaaand I’m blind.
The picture of the roasted butternut squash looks so appetizing! I can’t wait to try this!
This may become my dinner tonight. I LOVE that sauce!
Definitely never too late for a great mac n cheese recipe and no worries about jumping on the train. The butternut squash train is not a bad one to be on considering it’s tasty and great for you 😉 Your mac n cheese looks great and I love that you use sage and parmesan! 🙂
This was delicious!
Ohhh the cheese!!
I’m a bit late on the butternut squash train too so this here is just perfect for me! That cheesy goodness is so inviting!
Rachael Ray and her body suits – LOVE IT!!!
This mac n’ cheese looks creamy and perfect!
Just came across your site and LOVE it! Everything looks so healthy and fresh. I can’t wait to try some of your recipes.
Made this last night while my husband is out of town, because he would curl his nose. AMAZING! And I have a week’s worth of leftovers all to myself 🙂
Gotta try this one…love the looks of that cheesy pasta goodness! LOL!
Made this a few weeks ago, and it was delicious. My husband has been requesting it ever since. Thanks for the great recipe!
Finally made this tonight, for some reason I was really challenged by the thought of butternut puree in the mix (I love butternut squash but have never pureed it and kept imagining baby food…). Anyhow, so glad I faced my fears…this was delicious! So creamy and cheesy and the sage takes it over the top – YUM!
I’m so happy to hear that Angelina!
My children LOVE this recipe! Hands down their favorite! If I want to make this without the half and half, do you think coconut milk would work? A little thicker??
Hi Jane! I would imagine it may! Hard to say without testing it out first. Let me know if you’ve tried it.
I’m excited to try this recipe! I am not a lover of sage, and I was wondering if there was another herb I could use in its place?
Thanks!!
Same here. Sage is not a favorite for me. Any substitute?
This looks so tasty! For a shortcut, I use a 12 oz bag of frozen cubed steamable butternut squash, then purée it and use it in the recipe otherwise. Yum yum.
Made this yesterday. It was so easy and so delicious. Will definitely be making this again.