Rigatoni with Butternut Squash, Walnuts and Sage.
Serves: 3-4
  • ½ lb Barilla® Rigatoni
  • 2 Cups of butternut squash
  • 7 Tbsp of butter
  • 2 Tbsp of fresh sage, chopped
  • ¾ Cup of walnuts, roughly chopped
  • 3 Tbsp of Parmesan cheese
  • Salt, Pepper, and Olive Oil
  1. Cube butternut squash into ½ inch pieces, and toss with salt, pepper and olive oil on a baking sheet.
  2. Bake the squash for 35-40 minutes at 450 degrees, until the cubes are soft and browned.
  3. While the squash is cooking, boil a pot of salted water and cook the Barilla Rigatoni to al dente texture.
  4. Drain the pasta, reserving ¼ cup of the pasta water.
  5. Return the empty pot to the stove and add 7 tablespoons of butter, cook over medium-low heat for 4-5 minutes just until the butter starts to get browned.
  6. Add in chopped sage and walnuts to the butter and cook for another 1-2 minutes.
  7. Toss pasta and butternut squash into the butter mixture over low heat; fold in Parmesan cheese and season with salt and pepper.
  8. Serve immediately with more freshly grated Parmesan cheese and chopped sage.
Recipe by DomestikatedLife at https://domestikatedlife.com/2016/11/21/5ingredientpasta/