Rachels Roasted Tomato and Butternut Squash Rigatoni
INGREDIENTS
•
ngredients
•
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
ADVERTISEMENT