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To make creamy roasted butternut squash rigatoni, gather these key ingredients: - Butternut squash - Olive oil - Sea salt and black pepper - Rigatoni pasta - Vegetable broth - Heavy cream or coconut cream - Garlic powder - Onion powder - Nutmeg - Parmesan cheese or nutritional yeast - Fresh baby spinach - Fresh sage leaves Each ingredient plays a role in the dish's flavor and texture. The butternut squash adds a sweet, nutty taste. Olive oil helps with roasting and enhances flavor. Sea salt and black pepper bring out the best in each bite. Rigatoni pasta gives a hearty base to the dish. Vegetable broth adds depth to the sauce. Heavy cream or coconut cream creates that creamy texture. Garlic powder and onion powder provide savory notes. Nutmeg adds warmth and a hint of spice. Grated Parmesan cheese or nutritional yeast gives a rich, cheesy flavor. Fresh baby spinach adds color and nutrition, while sage leaves make a perfect garnish. Each ingredient works together to create a comforting meal that’s not just tasty but also visually appealing. 1. Preheating the oven: Start by setting your oven to 400°F (200°C). This warm temperature helps the squash caramelize nicely. 2. Seasoning the squash: Take your peeled and diced butternut squash. Toss it in a bowl with 1 tablespoon of olive oil, sea salt, and black pepper. Make sure every piece is coated. 3. Roasting technique and timing: Spread the squash on a baking sheet in a single layer. Roast it for 25-30 minutes. Toss it halfway through for even cooking. The squash is ready when it's tender and golden. 1. Boiling water: While the squash roasts, fill a large pot with salted water. Bring it to a rolling boil. 2. Cooking instructions for al dente: Add 12 ounces of rigatoni to the boiling water. Cook according to the package instructions. Drain the pasta but save about 1/2 cup of the water for later. 1. Blending roasted squash with liquid ingredients: In a blender, combine the roasted squash, 1 cup of vegetable broth, 1 cup of heavy cream or coconut cream, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of nutmeg. 2. Adjusting sauce consistency: Blend until smooth. If the sauce is too thick, add some reserved pasta water to reach the desired creaminess. 1. Incorporating rigatoni and spinach: Return the empty pot to the stove. Pour in the creamy sauce and heat for about 5 minutes. Stir in 1 cup of grated Parmesan cheese until melted. 2. Final cooking steps: Add the cooked rigatoni and 1 cup of fresh spinach. Toss until everything is well coated. Cook for another 2-3 minutes until the spinach wilts. Taste and adjust seasoning if needed. Serve hot, garnished with fresh sage leaves and more Parmesan if desired. To ensure even roasting of the squash, spread the cubes in a single layer on the baking sheet. Toss them halfway through cooking. This helps them brown and caramelize evenly. When blending the sauce, make sure to stop and scrape down the sides of the blender. This will help you achieve a smooth sauce without lumps. Adjust the seasoning to your taste. You can add more salt or pepper as needed. For a burst of fresh flavor, consider adding a squeeze of lemon juice. For garnishing, fresh sage leaves add a lovely touch. You can also sprinkle extra Parmesan cheese on top for added richness. For a beautiful plate, serve the rigatoni in shallow bowls. Drizzle the sauce over the pasta and add a sprig of fresh sage on top. This not only looks great but tastes amazing too. Pair your dish with a crisp white wine or a light salad on the side. This will enhance your meal's flavors and make it even more delightful. {{image_4}} You can make this dish dairy-free. Use coconut cream instead of heavy cream. It adds a nice, subtle sweetness. For cheese, try vegan cheese options. Nutritional yeast works well, giving a cheesy flavor without dairy. Feel free to swap out some veggies. Carrots, sweet potatoes, or even kale can add great flavor. You can also change the pasta type. Penne, fusilli, or even gluten-free pasta can work. Make this dish shine in any season. For fall, add warm spices like cinnamon or allspice. In winter, use fresh herbs like rosemary or thyme. They bring a cozy touch to your rigatoni. Store leftovers in an airtight container. This keeps the creamy sauce fresh. You can refrigerate it for up to three days. When you are ready to eat, reheat the rigatoni on the stove over low heat. Add a splash of water or broth to keep it creamy. Stir often to avoid burning. You can freeze this dish if you have too much. Place it in a freezer-safe container. Make sure to leave some space for expansion. It can last for about two months in the freezer. When you're ready to eat, thaw it in the fridge overnight. To reheat, warm it on the stove or microwave. Add a bit of cream or broth to revive the sauce. Stir until it’s heated through and creamy again. Enjoy your delicious meal anytime! Yes, you can use frozen butternut squash. Just thaw it before cooking. The texture may vary, but it can still taste great in this dish. You might need to adjust the roasting time since frozen squash may cook faster. To add spice, try these options: - Add red pepper flakes to the sauce. - Mix in some diced jalapeños or chili peppers. - Stir in a dash of hot sauce before serving. These will give your rigatoni a nice kick. This dish pairs well with: - A fresh green salad. - Garlic bread or crusty rolls. - A light white wine, like Pinot Grigio. These sides balance the creamy rigatoni. Yes, you can prepare the sauce and cook the pasta ahead of time. Store them separately in the fridge. When ready to serve, heat the sauce and toss it with the pasta. This saves time and keeps the dish fresh. Your butternut squash is ready when it is tender and slightly caramelized. You can test it by poking a piece with a fork. If it goes in easily, it’s done. The edges should be golden brown for the best flavor. In this blog post, we explored the creamy roasted butternut squash rigatoni recipe. You learned about the key ingredients, step-by-step instructions, and valuable tips for success. We also discussed variations to make it fit your needs. Remember, cooking is fun and this dish is both warming and delicious. With fresh flavors and simple steps, you can impress anyone at your table. Take these ideas and create your unique version. Enjoy your cooking journey!

Creamy Roasted Butternut Squash Rigatoni

Indulge in a delicious fall-inspired meal with this delightful creamy roasted butternut squash rigatoni recipe. Packed with flavor and the perfect blend of spices, this dish combines roasted butternut squash and creamy goodness for a comforting dinner. With simple ingredients and easy steps, you'll impress everyone around your table. Click through to explore the full recipe and transform your weeknight dinners!
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Ingredients
  

1 medium butternut squash, peeled and diced into 1-inch cubes

2 tablespoons olive oil, divided

Sea salt and freshly cracked black pepper, to taste

12 oz rigatoni pasta

1 cup vegetable broth

1 cup heavy cream (or substitute with coconut cream for a dairy-free alternative)

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon freshly grated nutmeg

1 cup freshly grated Parmesan cheese (or use nutritional yeast for a vegan option)

1 cup fresh baby spinach, washed and dried

Fresh sage leaves, for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C).

    Prepare a baking sheet by tossing the diced butternut squash with 1 tablespoon of olive oil, a generous sprinkle of sea salt, and freshly cracked black pepper. Spread the squash cubes in a single layer on the baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and caramelized, tossing the cubes gently halfway through for even cooking.

      While the squash is roasting, bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package instructions until al dente. Once cooked, drain the pasta, reserving about 1/2 cup of the pasta water aside for later use.

        In a blender or food processor, combine the roasted butternut squash, vegetable broth, heavy cream (or coconut cream), garlic powder, onion powder, and grated nutmeg. Blend until the mixture is smooth and creamy, ensuring there are no lumps.

          Return the empty pot used for the pasta to the stove over medium heat. Pour in the blended squash sauce, heating it gently for about 5 minutes. Stir in the freshly grated Parmesan cheese until it melts and the sauce is smooth. If the sauce appears too thick, gradually add the reserved pasta water, stirring until you achieve your desired creamy consistency.

            Once the sauce is ready, add the cooked rigatoni and the baby spinach to the pot. Toss everything together, ensuring the pasta is well-coated with the creamy sauce. Cook for an additional 2-3 minutes until the spinach is wilted and vibrant.

              Taste the dish and adjust the seasoning, adding more salt or pepper if necessary.

                Serve the rigatoni hot, garnished with fresh sage leaves and additional grated Parmesan cheese on top if desired for extra richness.

                  Prep Time: 15 mins | Total Time: 50 mins | Servings: 4

                    - Presentation Tips: For a beautiful serving, plate the rigatoni in shallow bowls, draping the sauce elegantly over the pasta, and finish with a sprig of fresh sage on top for a pop of green. A light sprinkle of additional Parmesan cheese can also enhance the visual allure!