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Roasted Butternut Squash Rigatoni

November 23, 2016 By Idriss 18 Comments

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It’s finally here, my first pasta recipe, and certainly not the last. With all the pasta I eat, I can’t believe I still haven’t posted a single recipe. Well that ends now; I present to you my Roasted Butternut Squash Rigatoni with crispy purple kale.
Vegan. Get used to it.

The butternut squash:

I’ll be very honest with you; this is the best squash you’ll ever eat. It sweet, buttery, smooth, and just amazing in pretty much every way you attempt to cook it. This is what squash aspires to be. I’m not a butternut squash supremacist. But yeah, this is far superior.
In your face pumpkin! Where do you get off, Monopolizing the holidays with your pies and other delicious things?
Here is one thing you need to know about butternut squash. You can do just about anything you want with it, but the best way to honor this humble squash, is roasting it. And no I’m not talking about some comedy central show with way too many dark awkward jokes.
When you roast butternut squash long enough, it starts to release all he natural sugar and form that nice caramelized crust.
I can taste it already.

Roasted butternut squash rigatoni| Roasted Butternut Squash Rigatoni with crispy purple kalee | BrokeFoodies.com

A little squash story:

Roasted butternut squash rigatoni| Roasted Butternut Squash Rigatoni with crispy purple kalee | BrokeFoodies.com

September 24th 2015, Lea’s birthday. She asks me to make her birthday dinner. Thank god she’s not a picky eater, and she loves my food, which is a huge plus. So I decided to make her butter nut squash tortellini with a creamy butter and sage sauce, and for dessert, my classic tiramisu. FoodPorn right?
From that day, she was sold on butternut squash, and me.
Every time we would go to the farmer’s market, or grocery store she literally says: “Ouh Butternut Squash”, which basically means, can we get some?
Like I’m going to say no.

Today’s recipe:

Roasted butternut squash rigatoni| Roasted Butternut Squash Rigatoni with crispy purple kalee | BrokeFoodies.com
To the star of the show now, the roasted butternut squash rigatoni. To get that awesome caramelization on the butter nut, we peel it and dice it and just roast it in your oven.
The sauce is just some of the pasta starch, olive oil and sautéed garlic. Top it all with some sautéed crispy purple kale, and you are in for a treat.
Yes, it’s that easy, it can be the first recipe you ever learned.
The end result, is a dish of glossy delicious rigatoni, with roast delicious butternut squash and topped with awesome crispy purple kale to bind it all together.
Perfetto
That’s it from me, I hope you will give this a go. Don’t hesitate to leave us a comment, and subscribe to our newsletter to always stay ahead.

Enjoy,

Idriss

You like what you read? Pin this and make it later!

Roasted butternut squash rigatoni| Roasted Butternut Squash Rigatoni with crispy purple kalee | BrokeFoodies.com

Roasted butternut squash rigatoni| Roasted Butternut Squash Rigatoni with crispy purple kalee | BrokeFoodies.com
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5 from 3 votes

Roasted Butternut Squash Rigatoni

Roasted Butternut Squash Rigatoni with crispy purple kale
Course Main Dish
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Idriss

Ingredients

  • 1 Medium to large butternut squash.
  • A bunch of kale. I used purple kale.
  • 300 g of rigatoni or any short past you like.
  • 2 Garlic cloves minced.
  • Olive oil.
  • Salt and pepper to taste.

Instructions

  • Warm up your oven to 400F.
  • Start by peeling your butternut squash, dicing it and bake it in your oven for 30-40 minutes, or until it looks like the picture above.
  • After 20 minutes of baking, start by removing all the stems from your kale, and sautee it in olive oil (on medium high) until completely crispy. This should take 5 to 10 minutes.
  • Set aside.
  • Check on your butter nut squash, if it’s ready, take it out and let it rest aside.
  • Bring some water to boil and cook your pasta. Once your pasta is ready, scoop up some of that pasta water, and set it aside then drain your pasta.
  • Warm up some olive oil in a large pan, and sautee your garlic for about a minute. Throw in your butternut squash and sautee for 2 minutes.
  • Add your rigatoni and season. If the pasta looks dry, add a little bit of that pasta water. Don’t worry if it looks a little watery, your pasta will absorb it like nobody’s business. The pasta water is very starchy and using it guarantees that your pasta will stay moist.
  • Put on a large plate and top with that awesome crispy kale.
  • Enjoy!

Notes

Cost per portion : 2.08 $CA; 1.53USD
Cost per recipe : 6.25 $CA ; 4.60 USD
The cost in U.S. $ is based on a conversion from Canadian dollars to U.S. Dollars.
Tried this recipe?Mention @broke_foodies to be featured on our page!

 

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Filed Under: Make this for dinner !, Recipe Index, Vegan

Previous Post: « Vegan Banana Pancakes
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Reader Interactions

Comments

  1. Sam - Journo and the Joker

    November 23, 2016 at 22:11

    Oh totally agree – butternut pumpkin (we call it pumpkin in Australia) is one of the best vegetables on the planet. And roasting it is amazing, especially when you cook it long enough that the sugars caramelise. Oh, times like this I really wish I had an oven to bake in!

    Reply
    • Idriss

      November 24, 2016 at 09:40

      Absolutely ! Well with the amazing weather you guys have, you can even barbecue it (Whole), it’ll give it that nice charred/smoky flavour 😉

      Reply
  2. Natalie | Natalie's Food & Health

    November 24, 2016 at 15:31

    Easy, delicious and super healthy. My kind a food 😉 Saving this to try later. Sharing it off course 😉

    Reply
    • Idriss

      November 24, 2016 at 16:23

      Thank you, Natalie ! I’m glad you like it !

      Reply
  3. wendy

    November 25, 2016 at 18:10

    We’re big butternut squash and kale fans in this house, so I love the idea of tossing it with pasta! Looks and sounds absolutely delicious.
    Will definitely have to try this. Yum.

    Reply
    • Idriss

      November 26, 2016 at 10:11

      Awesome ! I’m glad you like it wend !

      Reply
  4. Christina

    November 25, 2016 at 18:13

    Sounds super yummy- bookmarked it.

    Reply
  5. lara

    November 25, 2016 at 18:43

    5 stars
    ooh yum, this looks tasty and nutritious. I would swap out the pasta for gf pasta but thats a super easy swap xx

    Reply
    • Idriss

      November 26, 2016 at 10:20

      Absolutely 😉

      Reply
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Hi there!

I'm Idriss. I'm a full-time student and foodie. My wife Lea and I live in Montreal and we love to make and share simple and mostly healthy recipes that fit within a reasonable budget. All foodies are welcome! Read more about us ...

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