There are two things I love about this time of year: crisp, in-season apples and winter squash! Make that three things – let’s add autumn leaves to that list. After six years in Atlanta I am still in love with the seasonal changes I see outside, things you don’t get growing up in Florida. This dish is autumn in a bowl – rich, comfort food full of sweet squash flavor.
- 2-3 medium sized winter squash
- 4 large shallots, quartered
- About 10 sage leaves
- Olive oil
- 1 lb. uncooked pasta rigatoni
- 4 oz. goat cheese crumbles
Roast 2-3 medium size winter squash following the instructions here. Roast your squash on an upper rack and keep the lower rack open for the shallots and sage.
Line a small baking sheet with foil and arrange your shallots and sage leaves. Drizzle with olive oil and season with S/P. Stick in the oven on the lower rack while the squash roast. Roast the shallots & sage until the shallots are tender and sage is crispy, about 15 minutes. Set aside.
When the squash are done, let cool until you can handle. Using a spoon, scoop out the flesh and place in a large bowl. Add the shallots and sage, breaking up the sage into smaller pieces.
Cook your pasta, reserving 2 tbsp. pasta water. Add the pasta and pasta water to the squash mixture and toss to combine. Drizzle some olive oil over the pasta and season with S/P. Add the goat cheese and toss. Serve immediately.
Recipe Source: Original
Time: ~45 minutes