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Baked Butternut-Squash Rigotoni

All you need is 30 minutes and 10 ingredients to make this tasty, sweet sqaush that adds color and seasonal flavor to this creamy, cheesy pasta dish.

If you want a healthier option, lighten up! Replace the heavy cream with 2-percent milk and use a reduced-fat provolone instead of full-fat fontina to save 114 calories and 13 grams of fat per serving.

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Ingredients

Baked Butternut-Squash Rigotoni

1 large butternut squash

3 clove garlic

2 tbsp. olive oil

1 lb. rigatoni

½ c. heavy cream

3 c. shredded fontina

2 tbsp. chopped fresh sage

1 tbsp. salt

1 tsp. Freshly ground pepper

1 c. panko breadcrumbs

Directions

1. Preheat oven to 425 degrees F. Meanwhile, in a large bowl, toss squash, garlic, and olive oil to coat. Place on a large, rimmed baking sheet and roast until tender, about 1 hour. Transfer pan to a wire rack and let cool slightly, about 10 minutes. Reduce oven to 350 degrees F.

2. Meanwhile, bring a large pot of salted water to a boil and cook rigatoni according to package directions. Drain and set aside.

3. Using a blender or food processor, purée reserved squash with heavy cream until smooth.

4. In a large bowl, toss squash puree with reserved rigatoni, 2 cups fontina, sage, salt, and pepper. Brush bottom and sides of a 9- by 13-inch baking dish with olive oil. Transfer rigatoni-squash mixture to dish.

5. In a small bowl, combine remaining fontina and panko. Sprinkle over pasta and bake until golden brown, 20 to 25 minutes.