Vegitarian - Roasted Tomato and Butternut Squash Rigatoni

serves 6
Vegitarian - Roasted Tomato and Butternut Squash Rigatoni
Vegitarian - Roasted Tomato and Butternut Squash Rigatoni

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    pounds ripe heirloom or plum tomatoes

  • 1

    medium butternut squash, seeded and diced into 1 1/2-inch cubes

  • 1/4

    cup EVOO – Extra Virgin Olive Oil, divided, plus some for drizzling

  • 2

    tablespoons fresh thyme, chopped

  • Salt and pepper

  • Freshly grated nutmeg

  • 1

    bulb garlic, top end cut to expose cloves

  • 4

    tablespoons butter

  • A fat pinch saffron threads

  • 1

    cup chicken stock

  • 1

    pound rigatoni

  • A fat handful of basil, torn

  • 1

    cup freshly grated Parmigiano-Reggiano, plus some to pass at table

Directions

Heat oven to 400ºF. Arrange tomatoes on a rimmed baking sheet and the squash on another. Dress tomatoes with 2 tablespoons EVOO, toss squash with 2 tablespoons EVOO. Season tomatoes with thyme, salt and pepper, squash with salt, pepper and a little nutmeg. Drizzle garlic with EVOO, season with salt and pepper, and wrap in a foil pouch. Roast garlic to soft and golden, 40 minutes; tomatoes until charred at edges and burst, 30 to 35 minutes (or longer depending on size); squash to golden and tender, 25-30 minutes. Meanwhile, melt butter in a small pot over medium-low heat; add saffron and swirl. Add stock and keep at a low simmer. Bring a pot of water to a boil. Salt water and cook pasta to al dente. Squish garlic cloves into a large bowl. Mash in buttery stock; add tomatoes and mash with basil to create a sauce. Add pasta and squash, toss to combine; Add cheese, toss and serve.

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