From Country Living
Preheat oven to 425 degrees F. Meanwhile, in a large bowl, toss squash, garlic, and olive oil to coat. Place on a large, rimmed baking sheet and roast until tender, about 1 hour. Transfer pan to a wire rack and let cool slightly, about 10 minutes. Reduce oven to 350 degrees F.
Meanwhile, bring a large pot of salted water to a boil and cook rigatoni according to package directions. Drain and set aside.Using a blender or food processor, purée reserved squash with heavy cream until smooth.
In a large bowl, toss squash puree with reserved rigatoni, 2 cups fontina, sage, salt, and pepper. Brush bottom and sides of a 9- by 13-inch baking dish with olive oil. Transfer rigatoni-squash mixture to dish.
In a small bowl, combine remaining fontina and panko. Sprinkle over pasta and bake until golden brown, 20 to 25 minutes.
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Serving Size: 1 Serving (128g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 412 | ||
Calories from Fat: 78 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 69.1mg | 21 % | |
Sodium 680.8mg | 23 % | |
Potassium 251.4mg | 7 % | |
Total Carbohydrate 68.7g | 20 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 66.5g | ||
Protein 14.3g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 412
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