Description
A cosy and creamy baked pasta made with roasted butternut squash, tender rigatoni, melted mozzarella, Parmesan, and rich burrata. Crispy sage, toasted pecans, and warm hot honey add savoury crunch and a sweet-spicy finish.
Ingredients
For the Butternut Squash Sauce:
4 cups butternut squash, peeled and cubed (560 g)
2 tbsp olive oil (30 ml)
4 cloves garlic, minced (12 g)
1 small yellow onion, chopped (100 g)
1 cup vegetable broth (240 ml)
1/2 cup heavy cream (120 ml)
1/2 cup grated Parmesan cheese (50 g)
1/2 tsp ground nutmeg (1 g)
1/2 tsp dried thyme (1 g)
3/4 tsp salt (4 g)
1/4 tsp black pepper (0.5 g)
For the Pasta Bake:
12 oz rigatoni or penne pasta (340 g)
1 cup shredded mozzarella cheese (100 g)
1/2 cup grated Parmesan cheese (50 g)
1 cup burrata, torn into pieces (225 g)
For the Crispy Sage & Pecans:
2 tbsp unsalted butter (28 g)
20 fresh sage leaves (15 g)
1/2 cup pecans, roughly chopped (55 g)
For the Hot Honey:
3 tbsp honey (63 g)
1/2 tsp red pepper flakes (1 g)
1 tsp fresh lemon juice (5 ml)
Instructions
1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with the olive oil, then spread it on a baking sheet with the chopped onion and minced garlic. Roast for 25–30 minutes, turning if needed, until the squash is tender and lightly caramelised.
2. Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni or penne until just al dente according to the package directions. Reserve 1/2 cup of pasta water, then drain the pasta well.
3. Transfer the roasted squash, onion, and garlic to a blender. Add the vegetable broth, heavy cream, Parmesan, nutmeg, thyme, salt, and black pepper. Blend until completely smooth and creamy. Add a little of the reserved pasta water as needed until the sauce reaches a silky consistency that coats the pasta easily.
4. Combine the cooked pasta with the butternut squash sauce and stir gently until every piece is evenly coated. Transfer the mixture to a greased 9×13-inch (23×33 cm) baking dish and spread it into an even layer.
5. Sprinkle the shredded mozzarella and grated Parmesan evenly over the pasta. Reduce the oven temperature to 375°F (190°C) and bake for 20–25 minutes, until the edges are bubbling and the cheese on top is melted and golden.
6. While the pasta bakes, melt the butter in a skillet over medium heat. Add the sage leaves and cook for 1–2 minutes per side, until crisp. Add the chopped pecans and toast for another 2–3 minutes, stirring frequently so they toast evenly. Remove from the heat.
7. Gently warm the honey, red pepper flakes, and lemon juice in a small saucepan over low heat for 1–2 minutes. Keep the mixture warm without bringing it to a boil.
8. Remove the pasta bake from the oven and let it rest for 5 minutes. Scatter the crispy sage and toasted pecans over the top, then arrange the torn pieces of burrata across the surface.
9. Drizzle the warm hot honey over the burrata and pasta just before serving. Serve warm while the burrata is soft and creamy and the sage and pecans are still crisp.
Notes
Roast the butternut squash until lightly caramelised for the best flavour. Cook the pasta just until al dente because it continues cooking in the oven. Use a small amount of reserved pasta water to loosen the squash sauce and create a silky texture. Sage leaves crisp quickly, so watch them closely while cooking. Stir the pecans frequently while toasting so they become fragrant without burning. Add the burrata after baking to keep it soft and creamy. Drizzle the hot honey just before serving for the best sweet-spicy finish. Penne can be used instead of rigatoni. The roasted butternut squash sauce can be prepared ahead and refrigerated until ready to assemble. Frozen butternut squash can be used, although roasting fresh squash gives a richer roasted flavour. The pasta bake can be served with a simple green salad, roasted vegetables, or lightly dressed seasonal greens. For a milder hot honey, reduce the red pepper flakes or leave them out entirely. If desired, finish with extra Parmesan at the table.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian