Roasted Tomato and Butternut Squash Rigatoni

This seasonal dish makes use of roasted butternut squash, but you could use any winter squash of choice.


  • 3 pounds heirloom or plum tomatoes
  • 1 medium butternut squash, peeled, seeded, and cut into 1 1/2-inch cubes
  • 1/4 cup EVOO, plus extra for drizzling
  • 2 tablespoons chopped fresh thyme
  • Salt and pepper
  • Freshly grated nutmeg
  • 1 head garlic, top cut off to expose the cloves
  • 4 tablespoons (1/2 stick) butter
  • A fat pinch of saffron threads
  • 1 cup chicken stock
  • 1 pound rigatoni
  • A fat handful of basil leaves, torn
  • 1 cup freshly grated Parmigiano-Reggiano cheese, plus extra for serving


Preheat the oven to 400°F.

Arrange the tomatoes on one rimmed baking sheet and the squash on another. Dress the tomatoes with 2 tablespoons EVOO and toss the squash with the other 2 tablespoons EVOO. Season the tomatoes with thyme, salt, and pepper. Season 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 squash to golden and tender, 25 to 30 minutes; the tomatoes until charred at the edges and bursting, 30 to 35 minutes (or longer, depending on size); and the garlic to soft and golden, 40 minutes.

Melt the butter in a small pot over medium-low heat. Add the saffron and swirl it around. Add the stock and keep at a low simmer.

Bring a large pot of water to a boil. Salt the boiling water and cook the pasta al dente.

Meanwhile, squish the garlic cloves into a large bowl. Mash in the buttery, saffrony stock. Add the tomatoes and mash with the basil to create a sauce.

Drain the pasta and add it to the bowl along with the squash, tossing to combine. Add the cheese, toss, and serve.

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