Recipe courtesy of Canal House
Recipe courtesy of Canal House
Watch how to make this recipe.
Rigatoni with Roasted Kabocha Squash
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- Level: Easy
- Total: 1 hr 30 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 272
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 6 mg
- Sodium
- 298 mg
Take roasted kabocha squash and add preserved lemon, pecorino, fresh pasta, and a little starchy pasta water to make a warm, autumnal dinner for any night of the week.
- Level: Easy
- Total: 1 hr 30 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 272
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 6 mg
- Sodium
- 298 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Cut the squashes in half, down the equator. Scoop out the seeds and discard.Remove the pith from 1 quarter of preserved lemon, and mince the rind.
- Place the squash halves, cut side up, on a rimmed baking sheet and drizzle the flesh with a few tablespoons of olive oil, salt, pepper, diced preserved lemon rind, and a squeeze of lemon. Roast uncovered in the oven for 1 hour.
- Remove the squash from the oven. Cut into large wedges, drizzle with another few tablespoons of olive oil and lemon juice, salt, pepper, and chopped parsley.
- Bring a large pot of salted water to a rolling boil. Add the pasta to the boiling water. Boil the pasta until it's al dente.
- Cut the skin from the roasted squash wedges and discard. Chop the squash flesh into 1/2-inch chunks.Remove the white pith from the remaining 2 quarters of preserved lemons and discard. Dice the yellow rind.
- Once the pasta is cooked, but still has a little bite, remove with a slotted spoon to a large platter. Drizzle with the remaining olive oil, add the remaining preserved lemon, squash, grated Pecorino Romano, and a splash of the warm pasta water, to create a soupy sauce in the bottom of the platter. Add black pepper and salt, to taste, and chopped parsley, for garnish. Serve immediately.
