Butternut Squash Rigatoni, Roasted Oyster Mushroom, Pecan Sage Breadcrumb
Comfort food central.
Butternut squash makes a naturally good pasta sauce when its sweetness is balanced with enough savory depth. Here, roasted oyster mushrooms, fennel, broccolini, sharp cheese and pecan-sage breadcrumbs keep the dish grounded. The result is rich without becoming dull, and seasonal without leaning on the usual fall clichés.
An absolutely perfect into back into hoodie weather.
Serves 4-6
You’ll Need:
12 ounces rigatoni
1 medium butternut squash, peeled and cubed, about 4 cups
8 ounces oyster mushrooms, torn into generous pieces
1 bunch broccolini, trimmed
1 medium fennel bulb, cored and cut into wedges
1 small sweet onion, sliced
4 garlic cloves, divided
4 tablespoons extra virgin olive oil, divided
2 cups chicken or vegetable stock
1 cup shredded sharp cheddar
1 lemon
Kosher salt and black pepper
1 teaspoon smoked paprika
4 tablespoons unsalted butter
8 fresh sage leaves
3/4 cup panko breadcrumbs
1/3 cup finely chopped pecans
1/3 cup grated Parmesan
How It Comes Together:
Heat the oven to 425°F. Toss the squash and fennel with 2 tablespoons olive oil, salt, pepper and smoked paprika. Spread out on a lined sheet pan and roast until the squash is deeply tender and the fennel has browned edges, about 25 to 30 minutes.
On a second sheet pan, toss the torn oyster mushrooms and broccolini with 1 tablespoon olive oil, salt and pepper. Spread them out so the mushrooms can brown rather than steam. Roast until the oyster mushrooms have crisp, browned edges and the broccolini is tender, about 18 to 22 minutes.
Meanwhile, sauté the onion in the remaining olive oil over medium heat until soft. Add 3 garlic cloves and cook for 30 seconds. Add the roasted squash and stock. Simmer for 5 minutes, then blend until completely smooth. Stir in the cheddar, a squeeze of lemon and enough salt and pepper to make the sauce taste finished.
Cook the rigatoni in well salted water until just shy of al dente. Reserve 1 cup pasta water, then drain. Toss the pasta with the squash sauce, loosening with pasta water as needed. Fold in the roasted oyster mushrooms, fennel and broccolini or leave out to garnish on top…your choice.
For the breadcrumbs, melt the butter in a small skillet. Add the sage and remaining garlic. Once fragrant, add the panko and cook until it starts to turn golden. Add the chopped pecans and cook for another 1 to 2 minutes, stirring often so they toast without burning. Stir in Parmesan and a little lemon zest.
Divide the pasta among warm bowls and finish generously with the pecan-sage breadcrumbs.
Notes From The Chef:
Keep the sauce slightly looser than your finished consistency before adding the pasta. Rigatoni absorbs more than it appears to, especially as it sits.
Roasting the squash instead of boiling it concentrates its flavor and gives the finished sauce more depth.
Make It Yours:
Swap cheddar for pecorino or Parmesan. Use kale instead of broccolini. For a vegetarian version, use vegetable stock. If you want more heat, add red pepper flakes to the breadcrumbs. For a more substantial dinner, brown a good spicy Italian sausage, slice or crumble it, and fold it into the pasta just before serving.
