Cheesy Roasted Butternut Squash Rigatoni
Ingredients
1 butternut squash, peeled and cubed
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
400g uncooked rigatoni pasta
250ml heavy cream
1 cup grated cheese
1/3 cup grated Parmesan cheese
2 teaspoons fresh thyme leaves
1/2 cup chopped walnuts (optional)
Method
1. Preheat your oven to 200°C. Spread the cubed butternut squash on a baking tray and drizzle with olive oil. Season with salt and black pepper.
2. Roast the squash for about 25-30 minutes until it becomes tender and lightly caramelized.
3. While the squash cooks, boil a large pot of salted water and add the rigatoni pasta. Cook according to the package instructions until al dente. Drain and set aside.
4. In a large mixing bowl, combine the roasted butternut squash, heavy cream, and cheeses. Add the cooked pasta and mix everything until well combined.
5. Transfer the mixture to a baking dish. Sprinkle with fresh thyme and walnuts if using. Bake for 15-20 minutes until the top is golden and bubbly.
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