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To make Creamy Roasted Butternut Squash Rigatoni, you need: - 1 medium butternut squash, peeled and diced - 2 tablespoons olive oil - Salt and pepper to taste - 12 oz rigatoni pasta - 1 cup vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon nutmeg - 1 cup freshly grated Parmesan cheese (or nutritional yeast for a vegan option) - 1 cup baby spinach - Fresh sage leaves for garnish You can mix it up with these choices: - Add cooked chicken or sausage for protein. - Use different greens like kale or arugula. - Swap butternut squash for sweet potato or pumpkin. - Toss in some nuts for crunch, like walnuts or pine nuts. Gather these tools: - A sharp knife for chopping. - A baking sheet for roasting. - A large pot for boiling pasta. - A blender or food processor for the sauce. - A serving bowl for mixing and serving. - Measuring cups and spoons for accuracy. First, you need a medium butternut squash. Peel it and dice it into small cubes. This helps it cook evenly. Next, take a baking sheet and toss the squash with 1 tablespoon of olive oil. Add salt and pepper to taste. Spread the squash out in a single layer. Now, preheat your oven to 400°F (200°C). Roast the squash for about 25 to 30 minutes. Halfway through, give it a toss so it cooks well. When it’s done, it should be soft and caramelized. While the squash roasts, bring a large pot of salted water to a boil. Add 12 oz of rigatoni pasta and cook it according to the package instructions. You want it to be al dente, which means it should be firm but not hard. Once cooked, drain the pasta, but save ½ cup of pasta water. This water will help with the sauce later. For the sauce, grab a blender or food processor. Add the roasted butternut squash, 1 cup of vegetable broth, and 1 cup of heavy cream. You can use coconut cream if you want a dairy-free option. Also, add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and ½ teaspoon of nutmeg. Blend this mixture until it's smooth and creamy. Next, take the same pot you used for the pasta. Pour in the blended sauce and cook over medium heat for about 5 minutes. Stir in 1 cup of grated Parmesan cheese until it melts. If the sauce is too thick, add some of the reserved pasta water to get your desired consistency. Once you have the perfect sauce, add the cooked rigatoni and 1 cup of baby spinach. Toss everything together until the pasta is well coated. Cook for an additional 2 to 3 minutes until the spinach wilts. Adjust the seasoning with more salt and pepper if needed. Now, your creamy roasted butternut squash rigatoni is ready to serve! To get the best flavor, choose a ripe butternut squash. Peel and dice it into even pieces. This helps them cook at the same rate. Toss the squash with olive oil, salt, and pepper. Spread the pieces on a baking sheet. Make sure they are in a single layer. This allows them to roast evenly. Roast in a preheated oven at 400°F (200°C) for 25-30 minutes. You want them to be tender and slightly caramelized. Toss them halfway through to avoid burning. To make a creamy sauce, blend the roasted squash with vegetable broth and cream. Use a blender or food processor for a smooth texture. If the sauce seems too thick, add reserved pasta water. Start with a little and mix until you reach the desired consistency. The sauce should coat the pasta without being runny. Seasoning is key to a tasty dish. Use garlic powder and onion powder for a savory base. Nutmeg adds warmth and depth. Adjust salt and pepper to your liking. Don’t forget to taste as you go! For extra flavor, consider adding fresh herbs like sage. They give a lovely aroma and taste. {{image_2}} You can easily make this dish vegan. Instead of heavy cream, use coconut cream. It gives a rich flavor. For cheese, swap Parmesan with nutritional yeast. This adds a cheesy taste without dairy. You won’t miss the creaminess! If you need a gluten-free option, choose gluten-free rigatoni. Many brands offer great choices. Check the package to ensure it cooks well. This swap keeps the dish tasty and safe for those with gluten issues. Want to boost the flavor? Try adding sautéed mushrooms or sun-dried tomatoes. They add depth and richness. Chopped walnuts or pine nuts add crunch. You can also sprinkle fresh herbs like thyme or rosemary for extra aroma. Enjoy experimenting with flavors! To keep your creamy roasted butternut squash rigatoni fresh, let it cool. Place it in an airtight container. You can store it in the fridge for up to three days. Make sure to label it with the date. This way, you’ll know when to eat it next. When you are ready to eat, reheat the rigatoni on the stove. Add a splash of water or broth to help it heat evenly. Stir gently over low heat until warm. You can also use a microwave. Place it in a microwave-safe dish, cover it, and heat for one to two minutes. Stir halfway to ensure even warming. If you want to save some for later, freezing is a great option. First, let the rigatoni cool completely. Then, place it in a freezer-safe container. It can stay in the freezer for up to three months. When you want to enjoy it again, thaw it overnight in the fridge. Reheat it as mentioned earlier. This keeps the flavors bright and delicious. Yes, you can use other types of pasta. While rigatoni holds the sauce well, penne, fusilli, or even farfalle work great. Just ensure the cooking time matches the pasta you choose. Cook until al dente for the best texture. To add spice, you can include red pepper flakes. Start with a pinch and taste as you go. You can also add fresh chopped chili peppers or a dash of hot sauce. These will enhance the flavor without overpowering the dish. For a great substitute, use nutritional yeast. It has a cheesy flavor and is vegan-friendly. Another option is to use a dairy-free Parmesan. You can also skip cheese altogether if you prefer a lighter dish. This blog post covered how to make a delicious butternut squash pasta. We talked about the key ingredients, including options for different diets. Step-by-step instructions showed how to prep the squash, cook the pasta, and create a creamy sauce. Useful tips helped enhance flavor and texture. I shared variations for vegan, gluten-free, and extra toppings. Finally, we discussed storage methods and answered common questions. Now you can enjoy this tasty dish however you like!

Creamy Roasted Butternut Squash Rigatoni

Indulge in this delightful creamy roasted butternut squash rigatoni, a perfect dish for cozy evenings! With simple ingredients like roasted squash, creamy sauce, and baby spinach, it's both comforting and nutritious. This recipe is easy to follow, making it ideal for weeknight dinners or special occasions. Click through to discover how to create this flavorful meal that will impress your family and friends!
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Ingredients
  

1 medium butternut squash, peeled and diced

2 tablespoons olive oil

Salt and pepper to taste

12 oz rigatoni pasta

1 cup vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon nutmeg

1 cup freshly grated Parmesan cheese (or nutritional yeast for a vegan option)

1 cup baby spinach

Fresh sage leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    On a baking sheet, toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out in a single layer and roast for about 25-30 minutes, or until tender and slightly caramelized, tossing halfway through.

      Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

        In a blender or food processor, combine the roasted butternut squash, vegetable broth, heavy cream (or coconut cream), garlic powder, onion powder, and nutmeg. Blend until smooth and creamy.

          In the same pot used for the pasta, add the blended sauce, and cook over medium heat for about 5 minutes. Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add reserved pasta water to reach desired consistency.

            Add the cooked rigatoni and baby spinach to the sauce, tossing to coat evenly. Cook for an additional 2-3 minutes until the spinach wilts.

              Adjust seasoning with more salt and pepper if needed.

                Serve hot, garnished with fresh sage leaves and extra Parmesan on top if desired.

                  Prep Time: 15 mins | Total Time: 50 mins | Servings: 4