Roasted Butternut Squash Rigatoni

Step 1

Bring a large pot of salted (palmful sea salt) water to a boil and spray a casserole dish with olive oil spray.

Step 2

Melt the butter in a large saucepan over medium heat. Add in the shallots and garlic and sauté until soft, about 2-3 minutes. Then add in the sliced fresh sage leaves and stir, cooking for 1 minute.

Step 3

Sprinkle in the flour and whisk, cooking the flour for 1 to 2 minutes.

Step 4

Next whisk in chicken stock and half & half. Season with a small pinch of salt, lots of freshly ground black pepper and the nutmeg. Heat over medium-low, whisking ocassionally until the sauce has thickened about 4-5 minutes.

Step 5

Reduce the heat to low and add in the butternut squash puree, parmesan and a 1/4 cup of the cheddar cheese. Whisk until smooth. Taste and season with more salt or pepper if desired.

Step 6

At this point the salted water should be boiling, so add in the pasta and cook according to the package directions.

Step 7

Drain the pasta noodles and transfer them to the cheese sauce. Toss to combine.

Step 8

Move your oven rack to the highest position and preheat your broiler on high.

Step 9

Pour the pasta into the prepared casserole dish and sprinkle with the remaining cup of cheddar cheese.

Step 10

Slide the pan under the broiler for 3 to 4 minutes or until the cheese is melted and a light golden brown in spots.