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