Butternut Squash and Gorgonzola Rigatoni Pasta Pie with Fried Sage Recipe | Yummly
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Butternut Squash and Gorgonzola Rigatoni Pasta Pie with Fried Sage

HALF BAKED HARVEST
21Ingredients
20Minutes
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Butternut Squash and Gorgonzola Rigatoni Pasta Pie with Fried Sage
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Ingredients

US|METRIC
5 SERVINGS
  • 1 lb. rigatoni pasta (the biggest variety you can find)
  • 4 cups butternut squash (cubed, about 1 small butternut squash)
  • 2 Tbsp. olive oil
  • pepper
  • salt
  • 6 oz. gorgonzola (plus more for topping)
  • 8 oz. burrata cheese (dived, may sub fresh mozzarella)
  • 1 egg (beaten)
  • 1/2 cup milk (I used 2 percent)
  • 1 Tbsp. butter
  • 1/2 onion (chopped)
  • 2 cloves garlic (minced or grated)
  • 3 cups chicken broth
  • 1 bunch sage (dived)
  • 1/4 tsp. cayenne pepper (or to your liking)
  • 1/8 tsp. nutmeg
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup mozzarella cheese (shredded)
  • 8 pepperoni (rounds, optional)
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