Well, isn’t this fun? When I started making this I was so nervous. I just wasn’t sure how it would turn out. Sometimes dishes like this can be amazing, and better than I envisioned. Other times they’re disastrous. But this turned out! And it’s so good, even better than I dreamt up in my head. So I am so excited to share! Prior to this recipe, I’d only made a rigatoni pasta pie once before. It was back during the 1st or 2nd year of HBH. It was also a butternut squash pie but with gorgonzola and a different method of cooking. It’s an old, old recipe. I’m sure it’s just fine, delicious even, but this is better. My version today is easier, creamier, and has a few different flavors. But most importantly, it’s just delicious.
The details
I did my best to keep this easy and minimize the steps. This may look a little fancy, but it’s quick and honestly fun to make. The heart of the pasta is really all in the butternut squash. It’s in season throughout fall and always so delicious when roasted up. Roast the squash, garlic, and herbs together on the same sheet pan. As the squash roasts, the garlic caramelizes, and the herbs infuse everything with flavor. Toss the squash with garlic, shallots, sage, a small drizzle of honey, chili flakes, salt, and pepper. While the squash roasts, boil the pasta. Be sure to save some of the water for thinning the butternut sauce. When the squash has finished roasting, puree everything on the pan with a splash of milk, hot pasta cooking water, and gouda cheese until smooth. You can do this in a food processor or blender. At this point, arrange the noodles upright in a spring-form pan. If you don’t have a spring form pan, no big deal, just use a regular baker with a flat bottom. Pour the sauce over the noodles and let it sink down into every nook and cranny. It is going to seem like a lot of sauce, but this is the real secret. So much butternut cheese sauce! Top the pie with more cheese and then some prosciutto. If you’re not a prosciutto fan simply omit it. Bake until the cheese is melty and the sauce is bubbling up. The prosciutto should be nice and crispy too! The edges of the pasta should have a little crust and everything will smell delicious. The cheese sauce really melts into the pasta making every bite even more perfect than you can imagine. Like mac and cheese meets ravioli. Trust me, it is so good! Looking for other butternut squash recipes? Here are a few ideas: Creamy Roasted Garlic Butternut Squash Pasta Rosemary Roasted Butternut Squash Pizza Roasted Butternut Squash and Spinach Lasagna Butternut Squash Pasta Carbonara with Rosemary Bacon Fall Harvest Roasted Butternut Squash and Pomegranate Salad Hasselback Butternut Squash with Sage Butter and Prosciutto Breadcrumbs Lastly, if you make this Butternut Squash Rigatoni Pasta Pie be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
