Roasted Butternut Squash Rigatoni
This roasted butternut squash rigatoni is a creamy and cozy fall and winter pasta dish filled with vibrant veggies.
Servings: 6 servings
Calories: 450kcal
Ingredients
- 16 oz rigatoni noodles
Butternut Squash Sauce
- 1 medium butternut squash peeled and cut into 1/1.5 inch cubes (~4 cups)
- 1 small red onion roughly chopped
- 1 large carrot peeled and chopped
- 4 large cloves garlic
- 1 sprig sage roughly chopped (just the leaves) *
- 1-2 tbsp olive oil
- 1/2 tsp salt
- few grinds of fresh black pepper
- 1.5 cups vegetable broth
- 1/4 cup pasta water
- 1 cup full-fat coconut milk
Optional Toppings
- grated parmesan I used a dairy-free version from Violife
- fresh sage for garnish
- freshly ground black pepper
Instructions
- Preheat oven to 400 F. In a large baking dish or baking sheet, spread out your butternut squash cubes, red onion chunks, carrot pieces, and 4 whole garlic cloves evenly. Drizzle with 1-2 tbsp of olive oil and sprinkle with the chopped sage leaves. Sprinkle over salt and pepper. Give it a toss and bake for 35-40 minutes, or until the butternut squash is fork tender.*FYI if your butternut squash cubes are <1 inch, your cook time may be closer to 30 minutes.1 medium butternut squash, 1 small red onion , 1 large carrot, 4 large cloves garlic , 1 sprig sage, 1-2 tbsp olive oil , 1/2 tsp salt, few grinds of fresh black pepper
- When your veggies are about 5-10 minutes away from being done, start to cook your rigatoni to package instructions. *SAVE 1/4 CUP PASTA WATER16 oz rigatoni noodles
- In a high speed blender, add your cooked veggies/garlic, vegetable broth, reserved pasta water, and coconut milk. Blend until it is smooth. Taste and add more salt to your desired taste. If your sauce seems too thick, add in a bit extra vegetable broth.1.5 cups vegetable broth , 1/4 cup pasta water, 1 cup full-fat coconut milk
- Pour the sauce over your cooked pasta noodles. Serve right away. Top individual plates of pasta with grated parmesan and freshly ground black pepper. Add a little sage leaf for a pretty garnish.
Notes
What is a sprig of sage?
A sprig of sage is a small branch or stem of the sage plant with multiple leaves attached.
Storage:
Keep stored in the fridge in an airtight container for up to 4 days.
Nutrition
Calories: 450kcal | Carbohydrates: 76g | Protein: 12g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 453mg | Potassium: 765mg | Fiber: 6g | Sugar: 7g | Vitamin A: 15418IU | Vitamin C: 29mg | Calcium: 95mg | Iron: 3mg