Baked Butternut Squash Rigatoni

From Country Living, February 2013

1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
3 clove(s) garlic, smashed
2 tablespoon(s) olive oil, plus more for baking dish
1 pound(s) rigatoni
1/2 cup(s) heavy cream
3 cup(s) (about 12 ounces) shredded fontina
2 tablespoon(s) chopped fresh sage
1 tablespoon(s) salt
1 teaspoon(s) freshly ground pepper
1 cup(s) panko breadcrumbs

Preheat oven to 425 degrees F. Meanwhile, in a large bowl, toss squash, garlic, and olive oil to coat. Place on a large, rimmed baking sheet and roast until tender, about 1 hour. Transfer pan to a wire rack and let cool slightly, about 10 minutes. Reduce oven to 350 degrees F.
Meanwhile, bring a large pot of salted water to a boil and cook rigatoni according to package directions. Drain and set aside.
Using a blender or food processor, purée reserved squash with heavy cream until smooth.
In a large bowl, toss squash puree with reserved rigatoni, 2 cups fontina, sage, salt, and pepper. Brush bottom and sides of a 9- by 13-inch baking dish with olive oil. Transfer rigatoni-squash mixture to dish.
In a small bowl, combine remaining fontina and panko. Sprinkle over pasta and bake until golden brown, 20 to 25 minutes.

 

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