Rigatoni with Butternut Squash

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 333.6
  • Total Fat: 9.1 g
  • Cholesterol: 5.0 mg
  • Sodium: 512.6 mg
  • Total Carbs: 51.2 g
  • Dietary Fiber: 7.1 g
  • Protein: 13.3 g

View full nutritional breakdown of Rigatoni with Butternut Squash calories by ingredient
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Butternut squash makes a rich tasting and silky sauce to fill any tubular pasta. Butternut squash makes a rich tasting and silky sauce to fill any tubular pasta.
Number of Servings: 8


    3 tablespoons olive oil, plus 3 tablespoons
    1 pound butternut squash, trimmed and cut into 1-inch cubes
    2 garlic cloves, minced
    1 teaspoon salt, plus 1 teaspoon
    1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
    1 cup vegetable stock
    1 pound rigatoni
    1 cup whole milk
    1/2 cup chopped fresh basil leaves
    1/4 cup grated Parmesan


Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve

Number of Servings: 8

Recipe submitted by SparkPeople user KARINSKANH.

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