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Rigatoni with Butternut Squash, Walnuts and Sage.

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Servings 3 -4

Ingredients
  

  • 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

Instructions
 

  • Cube butternut squash into ½ inch pieces, and toss with salt, pepper and olive oil on a baking sheet.
  • Bake the squash for 35-40 minutes at 450 degrees, until the cubes are soft and browned.
  • While the squash is cooking, boil a pot of salted water and cook the Barilla Rigatoni to al dente texture.
  • Drain the pasta, reserving ¼ cup of the pasta water.
  • 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.
  • Add in chopped sage and walnuts to the butter and cook for another 1-2 minutes.
  • Toss pasta and butternut squash into the butter mixture over low heat; fold in Parmesan cheese and season with salt and pepper.
  • Serve immediately with more freshly grated Parmesan cheese and chopped sage.