Butternut Squash Sage Rigatoni: A Delicious Fall Pasta Recipe

Butternut Squash Sage Rigatoni: Prepare to be transported to autumnal bliss with this creamy, dreamy pasta dish! Imagine twirling perfectly cooked rigatoni, each ridged piece coated in a velvety smooth butternut squash sauce, infused with the earthy aroma of fresh sage. This isn’t just dinner; it’s an experience.

Butternut squash has been a culinary staple for centuries, with roots tracing back to Central and South America. Indigenous cultures revered it not only for its nutritional value but also for its versatility. Over time, it made its way across the globe, becoming a beloved ingredient in countless cuisines. The combination of butternut squash and sage, however, is a particularly harmonious pairing, often associated with Italian-inspired comfort food.

What makes butternut squash sage rigatoni so irresistible? It’s the perfect balance of sweet and savory. The natural sweetness of the butternut squash is beautifully complemented by the herbaceous sage, creating a flavor profile that’s both comforting and sophisticated. The creamy texture is incredibly satisfying, and the rigatoni provides the perfect bite. Plus, it’s surprisingly easy to make, making it a weeknight winner that will impress your family and friends. I find that this dish is a great way to use up the last of the fall harvest and enjoy a warm, comforting meal as the weather turns cooler.

this Recipe

Ingredients:

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 1 pound rigatoni pasta
• 1/2 cup olive oil, divided
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus more for serving
• 1/4 cup chopped fresh sage leaves
• 2 tablespoons butter
• Salt and freshly ground black pepper to taste
• Pinch of red pepper flakes (optional)
• Toasted pumpkin seeds or walnuts, for garnish (optional)

Preparing the Butternut Squash

Okay, let’s get started with the star of the show – the butternut squash! This part is crucial for developing that sweet, nutty flavor that makes this dish so special. Don’t skip any steps!

1. Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 3 tablespoons of olive oil, salt, and pepper on a large baking sheet. Make sure the squash is spread out in a single layer; this will help it roast evenly. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized, flipping halfway through. You’ll know it’s ready when you can easily pierce it with a fork.
2. Puree a Portion of the Squash (Optional, but Recommended): Once the squash is cool enough to handle, transfer about 1 cup of the roasted squash to a blender or food processor. Add a splash of vegetable broth (about 1/4 cup) and blend until smooth. This puree will add extra creaminess to the sauce. If you don’t have a blender, you can skip this step, but the sauce won’t be quite as velvety.

Making the Sage-Infused Sauce

Now, let’s move on to creating the aromatic and flavorful sauce that will coat our rigatoni. The sage is key here, so don’t be shy with it!

1. Sauté the Aromatics: In a large, deep skillet or Dutch oven, heat the remaining 1/4 cup of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
2. Add Garlic and Sage: Add the minced garlic and half of the chopped fresh sage (save the other half for later) to the skillet. Cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Deglaze with Wine: Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. This is where a lot of flavor hides! Let the wine simmer for 2-3 minutes, allowing the alcohol to evaporate.
4. Simmer in Broth: Pour in the vegetable broth and bring to a simmer. Add the remaining roasted butternut squash cubes (and the puree, if you made it) to the skillet. Season with salt, pepper, and a pinch of red pepper flakes (if using).
5. Simmer and Thicken: Reduce the heat to low and simmer for 15-20 minutes, or until the sauce has slightly thickened and the squash is very tender. Stir occasionally to prevent sticking.
6. Create a Creamy Texture: Stir in the heavy cream and Parmesan cheese. Continue to simmer for another 2-3 minutes, until the cheese is melted and the sauce is smooth and creamy. Taste and adjust seasoning as needed. You might need a little more salt or pepper to bring out the flavors.

Cooking the Rigatoni

While the sauce is simmering, let’s get the rigatoni cooked to perfection. Al dente is the way to go!

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions, until al dente. This usually takes about 10-12 minutes.
2. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold and will help to create a silky, emulsified sauce.
3. Drain the Pasta: Drain the pasta well in a colander.

Bringing It All Together

This is the exciting part – combining the pasta and sauce to create our masterpiece!

1. Combine Pasta and Sauce: Add the drained rigatoni to the skillet with the butternut squash sauce. Toss to coat the pasta evenly.
2. Adjust Consistency: If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. The sauce should cling to the pasta without being too watery.
3. Add Butter and Sage: Stir in the butter and the remaining chopped fresh sage. The butter will add richness and shine to the sauce, while the sage will provide a final burst of flavor.
4. Serve Immediately: Serve the butternut squash sage rigatoni immediately. Garnish with extra grated Parmesan cheese and toasted pumpkin seeds or walnuts (if using). A sprinkle of fresh sage leaves also adds a nice touch.

Tips for Success:

• Don’t Overcook the Squash: Overcooked squash can become mushy and lose its flavor. Roast it until it’s tender but still holds its shape.
• Use Fresh Sage: Fresh sage has a much more vibrant flavor than dried sage. If you can’t find fresh sage, you can use dried sage, but use only about 1 teaspoon.
• Salt Your Pasta Water: Salting the pasta water is essential for seasoning the pasta from the inside out. Use about 1 tablespoon of salt per gallon of water.
• Don’t Be Afraid to Experiment: This recipe is a great starting point, but feel free to experiment with different ingredients and flavors. You could add some roasted chicken or sausage for extra protein, or try using different types of cheese.
• Make it Vegan: To make this recipe vegan, substitute the heavy cream with coconut cream or cashew cream, and omit the Parmesan cheese. You can also use a vegan Parmesan cheese alternative.

Enjoy!

I hope you enjoy this delicious and comforting butternut squash sage rigatoni as much as I do! It’s perfect for a cozy weeknight dinner or a special occasion. Let me know in the comments how it turns out for you!

Conclusion:

This Butternut Squash Sage Rigatoni isn’t just another pasta dish; it’s a celebration of autumn flavors, a comforting hug in a bowl, and a surprisingly simple weeknight meal that will impress even the most discerning palates. The creamy sweetness of the roasted butternut squash, perfectly balanced by the earthy sage and the satisfying chew of the rigatoni, creates a symphony of textures and tastes that you absolutely have to experience. I truly believe this recipe is a must-try because it elevates simple ingredients into something truly special.

Why is this recipe a must-try? Because it’s more than just a meal; it’s an experience. The aroma that fills your kitchen as the squash roasts, the vibrant colors on your plate, and the sheer deliciousness of each bite will make this a new family favorite. It’s also incredibly versatile. You can easily adapt it to your dietary needs and preferences.

Looking for serving suggestions? I love to serve this Butternut Squash Sage Rigatoni with a sprinkle of toasted pumpkin seeds for added crunch and a drizzle of balsamic glaze for a touch of tang. A simple side salad with a light vinaigrette complements the richness of the pasta perfectly. For a heartier meal, consider adding grilled chicken or shrimp.

And speaking of variations, the possibilities are endless! If you’re a cheese lover, try adding a sprinkle of grated Parmesan or Pecorino Romano cheese before serving. For a spicier kick, add a pinch of red pepper flakes to the sauce. If you’re vegan, simply substitute the butter with olive oil and ensure your pasta is egg-free. You can also experiment with different types of squash, such as acorn or kabocha, to create your own unique flavor profile. If you don’t have rigatoni on hand, penne or farfalle would work beautifully as well. Don’t be afraid to get creative and make this recipe your own!

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a dish that’s both comforting and elegant, perfect for a cozy night in or a special occasion. The beauty of this butternut squash sage rigatoni lies in its simplicity and the way it showcases the natural flavors of the ingredients. It’s a dish that’s easy to make, yet impressive enough to serve to guests.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I promise you won’t be disappointed. Once you’ve tried this recipe, I’d love to hear about your experience. Did you make any variations? What did you serve it with? Share your photos and comments below! I’m always eager to learn from my readers and see how you’ve made this recipe your own. Happy cooking! I can’t wait to hear what you think of this recipe. Enjoy!