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Roasted Tomato and Butternut Squash Rigatoni

Serves 6

Originally aired

INGREDIENTS
  • 3 pounds ripe heirloom or plum tomatoes
  • 1 medium butternut squash, seeded and diced into 1 1/2-inch cubes
  • 1/4 cup EVOO Extra Virgin Olive Oil, divided, plus some for drizzling
  • 2 tablespoons fresh thyme, chopped
  • Salt and pepper
  • Freshly grated nutmeg
  • 1 bulb garlic, top end cut to expose cloves
  • 4 tablespoons butter
  • A fat pinch saffron threads
  • 1 cup chicken stock
  • 1 pound rigatoni
  • A fat handful of basil, torn
  • 1 cup freshly grated Parmigiano-Reggiano, plus some to pass at table
PREPARATION

Heat oven to 400F.

Arrange tomatoes on a rimmed baking sheet and the squash on another. Dress tomatoes with 2 tablespoons EVOO, toss squash with 2 tablespoons EVOO. Season tomatoes with thyme, salt and pepper, squash with salt, pepper and a little nutmeg. Drizzle garlic with EVOO, season with salt and pepper, and wrap in a foil pouch. Roast garlic to soft and golden, 40 minutes; tomatoes until charred at edges and burst, 30 to 35 minutes (or longer depending on size); squash to golden and tender, 25-30 minutes.

Meanwhile, melt butter in a small pot over medium-low heat; add saffron and swirl. Add stock and keep at a low simmer.

Bring a pot of water to a boil. Salt water and cook pasta to al dente.

Squish garlic cloves into a large bowl. Mash in buttery stock; add tomatoes and mash with basil to create a sauce. Add pasta and squash, toss to combine; Add cheese, toss and serve.

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