Butternut Squash Pasta
This pasta taps into those autumn vibes by using a seasonal favorite, butternut squash! We’ve used Gourmet Garden™ Minced Garlic Stir-In Paste two ways – tossing it with cubes of squash for roasting and then as a base for silky pasta sauce. To bring even more flavor and aroma to the dish, we added a hefty pinch of Gourmet Garden™ Lightly Dried Italian Herbs, making this pasta an instant favorite.
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
25 minutes
25 min
Cook Time
50 minutes
50 min
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
25 minutes
25 min
Cook Time
50 minutes
50 min
Ingredients
for 4 servings
- 6 cups butternut squash, ½-inch cubes
- 2 tablespoons extra-virgin olive oil
- 5 teaspoons Gourmet Garden™ Minced Garlic Stir-In Paste, divided
- 2 shallots, diced, divided
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup chicken broth, or vegetable broth, divided
- ¼ cup heavy cream
- ¾ lb dried rigatoni pasta
- 1 tablespoon unsalted butter
- 2 teaspoons Gourmet Garden™ Lightly Dried Italian Herbs
- ½ teaspoon crushed red pepper flakes
- ¼ cup grated parmesan cheese, plus more for garnish
- 1.5 cups chopped kale
- kosher salt, to taste
- toasted pine nut
Nutrition Info
- Calories 445
- Fat 14g
- Carbs 76g
- Fiber 10g
- Sugar 10g
- Protein 14g
Estimated values based on one serving size.
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Preparation
- Preheat the oven to 400°F (200°C).
- Roast the vegetables: Arrange the butternut squash cubes on a baking sheet and drizzle with olive oil, 1 tablespoon of Gourmet Garden™ Minced Garlic Stir-In Paste, three-quarters of the chopped shallots, salt, and pepper. Toss to evenly coat.
- Roast in the oven for 25-30 minutes, until the squash begins to turn golden brown.
- Make the blended sauce: Remove the roasted vegetables from the oven. Add three-quarters of the vegetables to a blender. Reserve the remaining roasted vegetables for final assembly. To the blender, add ½ cup of broth and cream. Blend until smooth.
- Cook the pasta according to package directions. Drain and reserve ½ cup of pasta water.
- In a large skillet over medium heat, add the butter, remaining diced shallots, 2 teaspoons of Gourmet Garden™ Minced Garlic Stir-In Paste, Gourmet Garden™ Lightly Dried Italian Herbs, and pepper flakes. Sauté over until fragrant, about 2-3 minutes.
- Add the remaining ½ cup of broth and simmer over low heat until reduced by half, about 2 minutes.
- Stir in the blended sauce and mix until combined. Add the cooked pasta, Parmesan, kale and reserved roasted vegetables. Toss to combine. If the sauce seems dry, add the pasta water as needed until the desired consistency is reached. Season with salt to taste.
- Plate and garnish with pine nuts and more Parmesan.
- Enjoy!