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Roasted Butternut Squash Rigatoni

Roasted butternut squash is blended into a creamy sauce with bacon, spinach, Gorgonzola, walnuts, and sage for a rich, savory pasta full of fall flavors.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients
  

  • 1 lb Rigatoni
  • 1 small butternut squash peeled and cut into cubes
  • 4 slices chopped bacon
  • 2 cups chopped spinach
  • 2 cups reserved pasta water
  • 1 cup chicken stock
  • 1 cup heavy cream
  • ½ cup milk
  • 1 cup gorgonzola cheese
  • 1 cup chopped walnuts
  • ¼ cup chopped sage
  • ½ chopped onion
  • 2 tbsp chopped garlic
  • 5 sprigs thyme

Instructions
 

  • Heat oven to 375°
  • Drizzle the butternut squash with 2 tablespoons olive oil, 1 tablespoon of the chopped, thyme, salt and pepper
  • Roast butternut squash and walnuts until squash is tender and walnuts are tosted about 20 minutes
  • Meanwhile cook pasta according to package directions resevering 2 cups of the pasta water before draining
  • While the pasta is cooking in a large saute pan cook the bacon in 1 tablespoon of butter until crispy
  • Add the onion and garlic continue cooking until tender and just beginning to brown
  • Add the chicken broth, cream and reserved pasta water simmer covered 15 minutes
  • Add 3/4 of the butternut  squash to a blender with 1/2 cup milk blend until smooth
  • Add the butternut squash puree, sage, thyme, walnuts, spinach and gorgonzola cheese to the pan simmer 10 minutes longer
  • Toss the cooked rigatoni to the butternut squash sauce top with additional gorgonzola