Rigatoni recipe with roasted butternut squash, goat cheese & pumpkin seeds {four seasons pasta salad}

Rigatoni with butternut squash, goat cheese, pepitas and chives

Butternut and other winter squashes steal the culinary spotlight during the fall and winter months but are a welcome treat when warm weather rolls around. Sure, they’re not in season locally, but I couldn’t help buying just one little butternut squash last week.

The ingredients in this dish remind me of the four seasons: fall (butternut squash), winter (belly-filling pasta), spring (fresh chives) and summer (goat cheese, perhaps because of its tangy lightness).  Sometimes it’s nice to take a break from seasonal fare–Grilling! Corn on the cob! Potato salad! Clam bake!–and just make what you feel like eating that day.  Keeps things interesting!

Rigatoni with butternut squash, goat cheese, pepitas and chives

Recipe: Rigatoni with roasted butternut squash, goat cheese & pumpkin seeds

Ingredients:

  • 1 lb rigatoni
  • 1 small butternut squash, peeled and chopped
  • 1/4 cup raw hulled pumpkin seeds (aka pepitas)
  • 1/2 cup crumbled goat cheese
  • 1 small bunch fresh chives, finely chopped (try to get one or two chive flowers for garnish)
  • 2 tbsp olive oil
  • Salt and black pepper, to taste

Directions:

Pre-heat oven to 425°F.  Toss the squash with half the olive oil and season with salt and pepper.  Arrange in a single layer on a parchment-lined baking sheet and bake, turning once halfway through cooking, about 40 minutes.  Set aside cooked squash.

Cook pasta in a large pot of boiling salted water until al dente.  Drain, reserving ~1/2 cup of pasta water.  Toast the pumpkin seeds in a hot dry pan for about 1 minute; set aside.  Toss the pasta with the reserved pasta water, the remaining olive oil, cooked squash, chives and pumpkin seeds; season with pepper.  Transfer to a large dish or divide among 4 serving plates.  Top with the goat cheese.  Pick the chive flowers apart by hand and sprinkle over the finished dish before serving.

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4 thoughts on “Rigatoni recipe with roasted butternut squash, goat cheese & pumpkin seeds {four seasons pasta salad}

  1. Pingback: A word on roasted vegetables | The best thing I ever ate...and then some

  2. Pingback: 7 Pasta Recipes With Pumpkin

  3. Pingback: Butternut squash mac ‘n’ cheese recipe | The best thing I ever ate...and then some

  4. Pingback: Orecchiette with Brussels sprouts, prosciutto & walnuts | The best thing I ever ate...and then some

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