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Rigatoni with Roasted Squash | Creamy & Autumnal
(0)
30 min
Quick
Knuspr-Küche
Samtiges Kürbispüree trifft auf al dente gekochte Rigatoni und nussige Salbeibutter. Dieser italienische Herbstklassiker wärmt von innen und steht in nur 30 Minuten dampfend auf dem Tisch.
Preparation method
Prepare & roast the squash
Preheat the oven to 200 °C top/bottom heat. Thoroughly wash the Hokkaido squash, halve, seed, and cut into approx. 1.5 cm cubes. Peel the garlic cloves and crush them gently.
Spread the squash cubes and garlic cloves on a baking sheet lined with baking paper. Drizzle with olive oil and season with a pinch of salt and freshly ground pepper. Bake in the preheated oven for approx. 25 minutes until the squash is tender and lightly browned at the edges.
Cook pasta & make sage butter
Meanwhile, bring a large pot of plenty of salted water to the boil. Add the rigatoni and cook according to package instructions until al dente. Before draining, be sure to ladle out approx. 150 ml of starchy pasta water and set aside.
Chef's tip
Hokkaido squash does not need to be peeled – the skin becomes melt-in-your-mouth tender during baking and gives the puree an especially vibrant color.
The starchy pasta water is the key to the perfect consistency: it emulsifies the squash puree with the sage butter into an irresistibly creamy pasta sauce.
75 min
Under an hour
