This is a Hello Fresh recipe, and came with pre-cubed squash, which is convenient when cooking in a hurry but a problem for adapting the recipe -- you're meant to toss it with oil and italian seasoning, then roast and mash the cubes. For this writeup I'm assuming you start with one or more whole squashes and, since the cooked squash is going to be mashed anyways, can just scrape it out of the skin -- but this does mean that the cooking time is a bit of a guess.

Rigatoni in Roasted Butternut Squash Sauce

Attribution

Ingredients

• 1 700g butternut squash
• 350g dry rigatoni
• 200g stracciatella cheese (or finely shredded mozarella or maybe mascarpone if you can't find it)
• 6 heads garlic, peeled and minced
• 1 yellow onion, chopped
• 125g kale, chopped
• 125g baby spinach
• 2 tbsp italian seasoning
• 1C freshly grated parmesan cheese, plus more for topping if desired
• ¾C sour cream
• 2tsp chili flakes
• 2tbsp butter
• oil
• salt and pepper

Directions

1. Bisect squash. Brush with oil and bake at 425°F until fork-tender, 30? minutes. Set aside to cool.
2. Bring water to a boil. Add salt and cook rigatoni al dente. Reserve 1C pasta water. Drain pasta.
3. While squash and pasta are cooking, melt butter in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until softened and translucent, 4-5 minutes.
4. Add greens, garlic, and half the italian seasoning. Cook, stirring and covering as needed, until wilted, ~2 minutes.
5. When the squash has sufficiently cooled, scrape it out of its skin, put the flesh in the pasta pot, and mash with the reserved pasta water, stracciatella, parmesan, and chili flakes to taste.
6. Add the pasta and kale-onion mixture and toss to combine.