Try this Roasted Tomato and Butternut Squash Rigatoni recipe, or contribute your own.
Suggest a better descriptionHeat oven to 400ºF.
Arrange tomatoes on a rimmed baking sheet and the squash on another. Dress tomatoes with 2 tablespoons EVOO, toss squash with 2 tablespoons EVOO. Season tomatoes with thyme, salt and pepper, squash with salt, pepper and a little nutmeg. Drizzle garlic with EVOO, season with salt and pepper, and wrap in a foil pouch. Roast garlic to soft and golden, 40 minutes; tomatoes until charred at edges and burst, 30 to 35 minutes (or longer depending on size); squash to golden and tender, 25-30 minutes.
Meanwhile, melt butter in a small pot over medium-low heat; add saffron and swirl. Add stock and keep at a low simmer.
Bring a pot of water to a boil. Salt water and cook pasta to al dente.
Squish garlic cloves into a large bowl. Mash in buttery stock; add tomatoes and mash with basil to create a sauce. Add pasta and squash, toss to combine; Add cheese, toss and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (617g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 521 | ||
Calories from Fat: 196 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.8g | 29 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 84.2mg | 26 % | |
Sodium 294.3mg | 10 % | |
Potassium 974.5mg | 26 % | |
Total Carbohydrate 70.1g | 21 % | |
Dietary Fiber 4.4g | 17 % | |
Sugars, other 65.7g | ||
Protein 14.7g | 21 % | |
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: 521
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