Winter Honeynut Squash Rigatoni
Serves: 4-5
Total Time: 25-30 mins
Ingredients
• 1 pound Vera Pasta Rigatoni
• 4 Honeynut squash, cleaned and cubed
• 7-10 sprigs fresh thyme, washed and stripped
• 4 cups spinach, washed and dried
• 1 homegrown garlic bulb, minced
• 1/3 cups + 2 Tbsp. cooking olive oil
• 3 tsp. sea salt
• Freshly ground pepper, to taste
• 2-3 Tbsp. extra virgin olive oil
• Locatelli (or your favorite Italian hard cheese), grated, to taste
• Optional: red pepper flakes, to taste
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- First, cut off the stems and ends of the Honeynut squash. Cut each squash in half, scooping out the seeds* and scraping the hollows clean with a metal spoon. Leaving the skins on, cube the squash into bite-sized pieces (about 1⁄2 inch cubes) and place on 1-2 cookie sheets.
- Next, drizzle 1/3 cup cooking olive oil over the squash (or enough oil to thoroughly coat squash), and add 2 teaspoons of sea salt, and some freshly ground pepper. Clean 7-10 sprigs of thyme, and strip herbs clean directly over the squash, sprinkling evenly. Gently toss the squash, thyme, olive oil and spices together on the cookie sheet before placing sheets in preheated oven.
- Roast for 20-25 minutes, or until fork pierces squash easily.
- While the squash is in the oven, put a large pot of water on the stove top on high, adding a dash of sea salt and about a teaspoon of olive oil. When the pot of water reaches a boil, pour in 1 pound of Vera Pasta Rigatoni, cooking until al dente.
- While the pasta cooks, wash 4 cups of spinach, using a salad spinner or patting with a towel to dry. Peel and mince 1 garlic bulb. Heat a large nonstick pan on medium-high and add 2 Tbsp. cooking olive oil. Add garlic once the air above the pan feels hot, but isn’t smoking. Add the spinach into the pan with the garlic, 1 tsp. sea salt, and freshly cracked pepper. Toss occasionally until the minced garlic is golden, and the spinach is wilted (about 1-2 minutes). Turn burner down to low, and keep warm if waiting for pasta or squash to finish.
- When the pasta is cooked al dente, drain pasta well, and transfer to a serving bowl. Immediately add 2-3 Tbsp. of extra virgin olive oil, tossing until pasta is well coated. Lastly, add the steaming roasted Honeynut squash, the garlic and spinach, and red pepper flakes if desired.
- Serve with a freshly grated heap of Locatelli cheese atop your Winter Honeynut Squash Rigatoni. Buon appetito, tutti
*Note: Honeynut Squash seeds are edible and delicious roasted! Wash seeds in a colander and
remove any orange flesh. Lay flat on paper towels and pat dry. Put seeds on a cookie sheet and
toss with olive oil and sea salt. Roast at 425 degrees Fahrenheit for 10-12 minutes, tossing seeds partway through roasting. Remove from oven when crisp and golden brown. Enjoy in salads,
homemade trail mix, or simply on its own!
Find it online: https://www.weaversorchard.com/winter-honeynut-squash-rigatoni/