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Vegetables

Brown Butter Butternut Squash Rigatoni

The satisfying combination of sweet butternut squash, sharp Parmesan cheese, and earthy sage make this pasta dish perfect for cool fall nights.

Serves 6
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
505 calories per serving

Ingredients

> 1 (16 oz) pkg rigatoni
> 2 (14 oz) pkgs Nature's Promise® Organic Butternut Squash Cubes
> 3 tbsp olive oil
> 3 cloves garlic, thinly sliced
> 4 tbsp butter
> 4 sage leaves, chopped
> 1/2 cup finely grated Parmesan cheese

Steps

1
Cook the rigatoni according to package directions, reserving ½ cup cooking liquid. Cut the butternut squash cubes into smaller chunks.
2
In a 12-inch skillet, heat the oil and garlic on medium. Cook 2 min., stirring often. Add the butternut squash and 2 tbsp water. Season with salt. Cover and cook 10 min. Uncover and add the butter and sage. Cook 6–8 min., until squash is tender and butter is browned, stirring occasionally.
3
Toss the cooked rigatoni with the butternut squash mixture and cooking liquid. Add the cheese and toss until well combined. Season with salt and pepper.

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