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Rigatoni with Roasted Squash | Fine Autumn Delight
(0)
35 min
Under an hour
Knuspr-Küche
Aromatischer Spätsommer-Klassiker: Im Ofen karamellisierter Butternusskürbis trifft auf al dente gekochte Rigatoni, nussige Salbeibutter und feinsten Parmesan. In nur 30 Minuten zubereitet.
Preparation method
Preparation & Roasting
Preheat the oven to 200 °C top/bottom heat. Peel and seed the squash and cut it into bite-sized, approx. 2 cm cubes. Peel and finely chop the garlic.
Spread the squash cubes on a baking sheet lined with baking paper. Drizzle with 3 tbsp olive oil and season with 1 tsp salt and 1 pinch of pepper. Roast in the preheated oven for approx. 25 minutes until golden brown and tender.
Pasta & Sage Butter
Bring a large pot of generous salted water to a boil. Cook the rigatoni al dente according to package instructions. Before draining, reserve about 100 ml of starchy pasta water and set aside.
Chef's tip
Squash selection: Hokkaido squash does not need to be peeled and works just as wonderfully as butternut squash for this pasta.
Nutty finish: If you like, toast a handful of chopped walnuts or pumpkin seeds in a dry pan and sprinkle them over the dish as a crunchy topping.
75 min
Under an hour
