Butternut Squash and Gorgonzola Rigatoni Pasta Pie with Fried Sage
INGREDIENTS
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1 pound rigatoni pasta (the biggest variety you can find)
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4 cups cubed butternut squash (about 1 small butternut squash)
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2 tablespoons olive oil
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salt + pepper
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4-6 ounces gorgonzola, plus more for topping
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8 ounces burrata cheese, dived (may sub fresh mozzarella)
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1 egg, beaten
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1/2 cup milk (I used 2 percent)
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1 tablespoon butter
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1/2 onion, chopped
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2 cloves garlic, minced or grated
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3 cups chicken broth
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1 bunch sage, dived
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1/4 teaspoon cayenne pepper (or to your liking)
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1/8 teaspoon nutmeg
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1/4 teaspoon crushed red pepper flakes
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/2 cup mozzarella cheese, shredded
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8 pepperoni rounds (optional)
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