This yummy pasta dish is hearty and flavorful. This was a huge hit with my family and completely seasonal. The sage gave the dish a wonderful flavor and we completely enjoyed it. This would be a wonderful addition to a Thanksgiving table.
Serving Size: 8
one pound rigatoni
two tablespoons butter
one tablespoon olive oil
one half onion, grated
one tablespoon dried thyme
three tablespoons flour
two cups vegetable stock
one pound chopped butternut squash
one cup half and half
two cups extra sharp cheddar
one half cup grated Parmesan
one quarter teaspoon grated nutmeg
one teaspoon chopped fresh sage
Cook pasta al dente.
Cook the grated onion in butter and olive oil.
Add the thyme and flour to the pan and cook for two minutes.
Whisk in the stock and add the butternut squash.
Cook for five minutes.
Using an immersion blender, blend until smooth.
Stir in half and half and cheese and season with nutmeg, salt and pepper.
Combine pasta with the sauce and garnish with fresh sage.