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.