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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


> 1 (16 oz) pkg Mantova Classica Rigatoni
> 2 (14 oz) pkgs Nature's Promise® Organic Butternut Squash
> 3 tbsp Mantova Extra Virgin Olive Oil
> 3 cloves garlic, thinly sliced
> 4 tbsp butter
> 4 sage leaves, chopped
> 1/2 cup finely grated Parmesan cheese


Cook the rigatoni according to package directions, reserving ½ cup cooking liquid. Cut the butternut squash cubes into smaller chunks.
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.
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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