Winter Squash Rigatoni with Sage and Shallots

There are two things I love about this time of year: crisp, in-season apples and winter squash! Make that three things – let’s add autumn leaves to that list. After six years in Atlanta I am still in love with the seasonal changes I see outside, things you don’t get growing up in Florida. This dish is autumn in a bowl – rich, comfort food full of sweet squash flavor.

Ingredients

• 2-3 medium sized winter squash

• S/P

• Butter

• Honey

• 4 large shallots, quartered

• About 10 sage leaves

• Olive oil

• 1 lb. uncooked pasta rigatoni

• 4 oz. goat cheese crumbles

Instructions

Roast 2-3 medium size winter squash following the instructions here. Roast your squash on an upper rack and keep the lower rack open for the shallots and sage.

Line a small baking sheet with foil and arrange your shallots and sage leaves. Drizzle with olive oil and season with S/P. Stick in the oven on the lower rack while the squash roast. Roast the shallots & sage until the shallots are tender and sage is crispy, about 15 minutes. Set aside.

When the squash are done, let cool until you can handle. Using a spoon, scoop out the flesh and place in a large bowl. Add the shallots and sage, breaking up the sage into smaller pieces.

Cook your pasta, reserving 2 tbsp. pasta water. Add the pasta and pasta water to the squash mixture and toss to combine. Drizzle some olive oil over the pasta and season with S/P. Add the goat cheese and toss. Serve immediately.

Serves: 4

Recipe Source: Original

Time: ~45 minutes