Creamy Butternut Squash Rigatoni

Creamy Butternut Squash Rigatoni delivers a silky sauce that clings to the ridged tubes, balancing sweet squash, garlic, and sage. This one‑pot dish is quick enough for weeknights yet elegant enough for guests, making autumn evenings effortless and delicious.

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Ingredients

• 12 oz rigatoni pasta
• 2 cups peeled butternut squash, cut into 1‑inch cubes
• 2 tbsp butter
• 4 garlic cloves, minced
• 6 fresh sage leaves, chopped
• 1 cup double cream
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Step-by-Step Instructions

1. Preheat the oven to 400°F (200°C) and toss the squash cubes with 1 tsp salt and 1/2 tsp pepper; roast on a parchment sheet for 20 minutes until caramelized and fork‑tender.
2. While the squash roasts, bring a large pot of salted water to a boil; add rigatoni and cook 9‑10 minutes until al dente, then drain, reserving 1 cup pasta water.
3. In a large skillet over medium heat, melt butter; add minced garlic and sauté 1 minute until fragrant, then stir in chopped sage and cook another 30 seconds.
4. Add the roasted squash to the skillet, then pour in double cream; simmer 4‑5 minutes, stirring, until the sauce thickens and coats the back of a spoon.
5. Stir the grated Parmesan into the sauce until melted; if the sauce is too thick, thin with reserved pasta water, 1‑2 tbsp at a time.
6. Toss the cooked rigatoni into the sauce, ensuring each tube is fully coated; garnish with extra Parmesan and a pinch of pepper before serving.

Tips for Success

• Roast squash on a single layer for even caramelization; crowded pieces steam instead of brown.
• Reserve pasta water before draining; its starch helps bind the sauce.
• Use freshly grated Parmesan for optimal melt and flavor; pre‑grated cheese can clump.
• Do not overcook the rigatoni; it continues to soften while tossed in the sauce.
• Add sage at the end of sautéing to preserve its bright flavor.
• If the sauce thickens too quickly, lower the heat and add a splash of cream.

Storage

Cool the leftovers to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or cream to loosen the sauce. Freeze is not recommended as the cream may separate.

Notes

The key is to roast the squash until deeply caramelized for maximum flavor. Finish with a splash of pasta water to achieve a silky, clingy sauce.

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