This recipe is the ultimate comfort food with a seasonal twist. Roasting the butternut squash brings out its natural sweetness, which pairs beautifully with savory cheese and tender pasta. It’s easy enough for a weeknight dinner but impressive enough to serve guests. Plus, it’s a great way to sneak vegetables into a creamy, indulgent dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the roasted butternut squash: butternut squash, peeled and cubed olive oil salt black pepper
For the pasta and sauce: rigatoni pasta butter garlic, minced heavy cream milk parmesan cheese, grated mozzarella cheese, shredded cream cheese fresh thyme or sage salt black pepper
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the cubed butternut squash with olive oil, salt, and black pepper. Spread evenly on the baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
Cook the rigatoni pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain.
In a large skillet, melt butter over medium heat. Add the minced garlic and sauté until fragrant.
Stir in the roasted butternut squash, then add heavy cream and milk. Let it simmer gently for a few minutes.
Blend the mixture slightly using a spoon or mash lightly to create a creamy texture with some chunks remaining.
Add cream cheese, parmesan, and mozzarella, stirring until melted and smooth.
Season with fresh herbs, salt, and pepper. If the sauce is too thick, add a splash of reserved pasta water.
Toss the cooked rigatoni into the sauce until well coated.
Stir in sautéed spinach or kale for extra greens. Use goat cheese instead of cream cheese for a tangy twist. Make it spicy by adding red pepper flakes. Swap rigatoni for penne or fusilli if desired.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen the sauce. This dish can be frozen, though the texture may change slightly; thaw overnight before reheating.
FAQs
Can I use pre-cut butternut squash?
Yes, it saves time and works perfectly for this recipe.
Can I make this dish vegetarian?
It already is vegetarian as long as the cheese used does not contain animal rennet.
What can I use instead of heavy cream?
You can substitute with half-and-half or a mixture of milk and a little butter.
Can I make it dairy-free?
Yes, use plant-based milk and dairy-free cheese alternatives.
How do I make the sauce smoother?
Blend the roasted squash fully for a silky, smooth sauce.
Can I prepare the squash ahead of time?
Yes, roast it in advance and store it in the fridge until ready to use.
What herbs work best with this dish?
Sage and thyme pair especially well with butternut squash.
Can I bake this pasta?
Yes, transfer to a baking dish, top with cheese, and bake until bubbly and golden.
Why is my sauce too thick?
Add reserved pasta water or milk to adjust the consistency.
Can I add protein?
Yes, grilled chicken or sausage works well in this dish.
Conclusion
Cheesy Roasted Butternut Squash Rigatoni is the perfect balance of creamy, savory, and slightly sweet flavors. It’s a comforting dish that highlights simple ingredients in a rich and satisfying way, making it a go-to recipe for cozy dinners any time of year.
This Cheesy Roasted Butternut Squash Rigatoni is a creamy, comforting pasta recipe made with roasted butternut squash, rich cheeses, and tender rigatoni. Perfect for cozy dinners, this easy fall pasta combines savory garlic, fresh herbs, and a velvety squash sauce for a delicious vegetarian meal everyone will love.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings
Category:Main Course
Method:Roasting, Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
For the roasted butternut squash:
3 cups butternut squash, peeled and cubed
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
For the pasta and sauce:
12 oz rigatoni pasta
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
½ cup milk
½ cup parmesan cheese, grated
1 cup mozzarella cheese, shredded
4 oz cream cheese
1 tsp fresh thyme or sage (chopped)
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss butternut squash with olive oil, salt, and pepper. Spread evenly and roast for 25–30 minutes until tender and caramelized.
Cook rigatoni pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 1 minute).
Add roasted butternut squash, then pour in heavy cream and milk. Simmer gently for 3–5 minutes.
Lightly mash or partially blend the squash to create a creamy sauce with some texture.
Stir in cream cheese, parmesan, and mozzarella until melted and smooth.
Season with herbs, salt, and pepper. Add reserved pasta water if needed to loosen the sauce.
Toss cooked rigatoni into the sauce until well coated.
Serve warm with extra parmesan and fresh herbs on top.
Notes
Roasting enhances the natural sweetness of butternut squash—don’t skip this step.For a smoother sauce, fully blend the squash mixture.Add pasta water gradually to control sauce consistency.Fresh herbs like sage or thyme elevate the flavor significantly.
