- 3 pounds ripe heirloom or plum tomatoes
- 1 medium butternut squash, seeded and diced into 1 1/2-inch cubes
- 1/4 cup extra virgin olive oil (EVOO), divided, plus some for drizzling
- 2 tablespoons fresh thyme, chopped
- Salt and pepper
- Freshly grated nutmeg
- 1 bulb garlic, top end cut to expose cloves
- 4 tablespoons butter
- A fat pinch of saffron threads
- 1 cup chicken stock
- 1 pound rigatoni
- A fat handful of basil, torn
- 1 cup freshly grated Parmigiano Reggiano cheese, plus some to pass at table
Pre-heat the oven to 400ºF.
Arrange the tomatoes on a rimmed baking sheet and the squash on another. Dress the tomatoes with 2 tablespoons EVOO and toss the squash with 2 tablespoons EVOO. Season the tomatoes with thyme, salt and pepper and the squash with salt, pepper and a little nutmeg. Drizzle the garlic with EVOO and season with salt and pepper, then wrap in a foil pouch. Roast the garlic to soft and golden, 40 minutes; the tomatoes until charred at the edges and they burst, 30-35 minutes (or longer depending on size); and the squash to golden and tender, 25-30 minutes.
Meanwhile, melt the butter in a small pot over medium-low heat; add the saffron and swirl. Add the stock and keep at a low simmer.
Bring a pot of water to a boil. Salt the water and cook the pasta to al dente.
Squish the garlic cloves into a large bowl. Mash in the buttery stock; add the tomatoes and mash with the basil to create a sauce. Add the pasta and squash and toss to combine. Add the cheese, toss and serve.