Winter brings with it a craving for comforting dishes, and this pasta creation embodies the warmth of a comforting embrace. Its simplicity makes it an easy and affordable option, highlighting the bounty of the local winter harvest. The vegetables are roasted to enhance their natural sweetness, transforming them into a lusciously creamy and versatile sauce. This delectable sauce isn’t limited to just pasta; it effortlessly doubles as a delightful pizza sauce, perfect for pairing with your favorite toppings. Additionally, you’ll find it equally delightful as a soup—simply adjust the consistency to your liking by incorporating vegetable stock.

If you are like me and find it hard to embrace the cold Canadian winters, make this delicious sauce. Enjoy its versatility by cooking at home while staying warm and cozy.

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Butternut Squash and Spinach Rigatoni with Feta and Dill

Total Time1 hour hr

Course: Main Course

Cuisine: Canadian, Cypriot, Greek

Keyword: Pasta

Yield: 4 people

Materials

• 2 1/2 lbs butternut squash washed and skin on.
• 3 large ripe tomatoes halved
• 1 large cooking onion quartered
• 1 garlic head
• 3 tbsp extra-virgin olive oil
• 1 1/2 tsps sea salt
• 1/4 tsp fresh ground black pepper
• 1/4 cup extra-virgin olive oil
• 3 cups baby spinach
• 450 g rigatoni
• 1/3 cup sheep milk feta
• 1/4 cup of fresh chopped dill

Instructions

• Preheat oven to 400 F and line a large baking sheet with unbleached parchment paper.
• Cut butternut squash in half lengthwise and remove seeds. Cut again in 4 pieces. Place on baking sheet cut side facing up. Add tomatoes and onions on baking sheets.
• Cut the top off the garlic bulb just enough to expose the garlic cloves and place full bulb on baking sheets.
• Drizzle 3 tablespoons of olive oil all over vegetables and garlic. Season with 1/2 tsp salt and pepper and mix them to ensure they are covered well, Spread vegetables evenly on baking sheet with butternut squash cut side facing down. Roast in oven for 45-55 minutes until squash is fork tender.
• Place squash, tomatoes, and onions in a food processor or high speed blender. Remove garlic from skin and add to processor with olive oil. Blend until a creamy sauce. This makes 4 cups of sauce.
• Bring a large pot of water to a running boil and season with 1 teaspoon of salt. Add pasta and cook al dente as per package directions. Reserve 2 cups of paste water and drain pasta.
• Add pasta back in the pot and add in spinach, 1 cup of the pasta water and 3 cups of sauce. Stir well until mixed well. Slowly stir in the remaining pasta water until sauce has come to your preferred creaminess and consistency. You might not need the entire cup.
• Garnish pasta with feta and dill.

Notes

Sauce can be refrigerated in an airtight container up to 3 days. Can also be frozen up to 3 months.
This sauce is versatile. Great as pizza sauce or add enough vegetable stock to your preferred consistency to enjoy as soup.