Creamy Butternut Squash Rigatoni

Creamy Butternut Squash Rigatoni

5 from 1 reviews




  1. Preheat oven to 400 degrees and line a large rimmed baking sheet with parchment paper. Arrange cubed butternut squash in an even layer onto sheet pan.  Toss with 3-4 T olive oil, 1 tsp salt, 1/2 tsp pepper, nutmeg, and garlic powder.  Roast for 25-35 minutes, tossing halfway, until soft and roasted.
  2. While squash is roasting, heat 2 T olive oil in a large non stick skillet over medium high heat. Add sausage and cook, breaking up with the back of your spoon until fully cooked through.  Add shallots, garlic, and kale and cook another few minutes, until fragrant.  Season with salt and pepper if needed.
  3. Bring a large pot of salted water to a boil, and cook pasta per instructions on package.  Reserve 1 cup of pasta water before draining.
  4. Remove squash from the oven and place in blender or food processor along with heavy cream and parmesan; blend until smooth.  
  5. Combine cooked pasta with butternut squash sauce, italian sausage mixture, and fresh basil; toss to combine.  Add pasta water as needed (I used about 1/2 cup) and adjust salt and pepper to your liking.
  6. Serve with more fresh basil and enjoy!!


*Non-dairy alternatives: I subbed coconut milk instead of cream for the butternut squash sauce and it was delicious.  I also tried (1-2 T) nutritional yeast instead of parmesan and that worked also.  Nutpods original would be a good non-dairy cream alternative as well or any unflavored, neutral flavored nut milk.  Hope that helps!!

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