This recipe evolved a few times in my head before it came together. I initially planned a butternut squash risotto, then considered orzo, and finally settled on rigatoni. The result is a comforting Butternut Squash Rigatoni finished with creamy goat cheese.
I also wanted to bring goat cheese back into the spotlight — it adds a bright, tangy creaminess that pairs beautifully with roasted squash.
Start by chopping a small onion and peeling and dicing half a medium butternut squash. Remove the thyme leaves from the sprigs and have your stock ready.
Sauté the onion and thyme in olive oil until the onion softens and becomes translucent. While the aromatics cook, bring a pot of salted water to a boil and begin cooking the rigatoni according to package directions.
Add the diced squash to the pan with half of your stock. Cook the squash, adding a little more stock every few minutes, until it’s tender and easily pierced with a fork. This gentle simmer helps the squash soften without drying out.
When the pasta is cooked and drained, add it directly to the pan with the cooked squash and onions. Immediately stir in shredded Parmesan or Romano and 2–3 tablespoons of goat cheese so they melt into a silky sauce that coats the rigatoni.
Butternut Squash Rigatoni with Goat Cheese
Ingredients
- 1.5 cups rigatoni, or as much as you need for 2 people
- ½ medium butternut squash, peeled and diced
- 1 cup chicken or vegetable stock, divided
- small onion, diced
- 2 tablespoons olive oil
- 2 sprigs of thyme
- ¼ cup shredded Parmesan or Romano
- 2-3 tablespoons goat cheese
- Salt & Pepper to taste
Instructions
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Remove thyme leaves from sprigs and sauté with diced onion in olive oil for about 10 minutes, until the onion is soft.
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Begin cooking the rigatoni according to package directions.
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Add the diced squash and half of the stock to the pan with the onion and thyme.
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Continue cooking the squash, adding a bit more stock every couple of minutes, until the squash is tender and easily pierced with a fork. Remove the pan from the heat.
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When the pasta is cooked and drained, add it to the pan with the squash and onions.
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Stir in shredded Parmesan or Romano and the goat cheese immediately so they melt into a creamy sauce that coats the pasta.
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Season with salt and pepper to taste and serve warm. Enjoy!