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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Roast the Butternut Squash
Preheat the oven to 200°C (400°F). Toss the diced butternut squash with olive oil, salt, and black pepper. Spread it on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.
- 2
Cook the Rigatoni
In a large pot of salted boiling water, cook the rigatoni pasta according to package instructions until al dente. Reserve about 1 cup of the pasta water before draining.
- 3
Prepare the Sage
In a skillet, heat a tablespoon of olive oil over medium heat. Add the fresh sage leaves and sauté for about 2-3 minutes until crispy. Remove from heat and set aside.
- 4
Combine Ingredients
In a large bowl, combine the drained rigatoni, roasted butternut squash, sautéed sage, and crumbled blue cheese. Toss gently to combine, adding reserved pasta water as needed to create a creamy sauce.
- 5
Serve
Plate the rigatoni and top with additional crumbled blue cheese and grated Parmesan cheese. Serve warm.
