Shared by Remi Attia
Shared by Remi Attia
Rigatoni with Butternut Squash Sauce
Yield: 6 servingsTime: 1 1/2 hours
Rigatoni with Butternut Squash Sauce
Yield: 6 servingsTime: 1 1/2 hoursFamily Journey
Alexandria, EgyptSicilyLos Angeles
New York City
In the fall, local produce like butternut squash showed up in dishes on the family Shabbat table, shares Remi Attia, founder of The Nosh Table. Her grandmother Judie would bake squash with honey, then blend it up into a sauce with nutmeg and caramelized onions and toss it with pasta. “I still love making it for Shabbat,” says Remi. Serve the bright orange pasta with fresh basil leaves for a vibrant color contrast.
Read more of Remi Attia’s family story in “This Grandmother’s Shabbat Table Brought Together Egypt, Italy, and California” and get her recipes for Roasted Lamb with Vegetable Sauce and Arugula and Pomegranate Salad.
Ingredients
Ingredients
- 1 lb. butternut squash
- ¼ cup extra virgin olive oil, plus more for drizzling
- 2 tablespoons mild honey
- 1 teaspoon Kosher salt, more to taste
- Freshly ground black pepper
- 1 sweet yellow onion, minced
- 3 cloves garlic, chopped
- ½ teaspoon nutmeg
- 1 ½ cups homemade or good quality chicken stock
- 1 pound rigatoni pasta
- ½ cup fresh basil, torn or chopped
Preparation
Step 1
Preheat the oven to 350 degrees. Cut the butternut squash in half. Drizzle with half of the olive oil and the honey, season with kosher salt and black pepper, then place on a baking sheet and roast until tender, 40-45 minutes.
Step 2
Let the squash sit until cool enough to handle. Scoop out and discard the seeds, then scoop out the flesh into a bowl and set aside. Discard the skin.
Step 3
Heat the remaining olive oil in a large, heavy skillet set over medium heat. Add the minced onion and salt, sauteing for around 7 minutes until soft and translucent. Add the garlic, nutmeg, and squash into the skillet.
Step 4
Once combined, pour in the chicken stock, cover with a lid and let simmer for 5-7 minutes. Blend the sauce with an immersion blender until smooth.
Step 5
In a separate pot, bring salted water to a boil and cook the pasta according to package directions, until al dente. Once the pasta is cooked, stir in the sauce and top with fresh basil, extra virgin olive oil, and freshly ground black pepper.
