Butternut Squash Rigatoni with Goat Cheese
Servings: 2
Ingredients
- 1.5 cups of rigatoni or as much as you need for 2 people
- ½ medium butternut squash peeled and diced
- 1 cup of chicken or vegetable stock divided
- small onion diced
- 2 tablespoons of oil I used olive oil
- 2 sprigs of thyme
- ¼ cup shredded Parmesan or Romano
- 2-3 tablespoons of goat cheese
- Salt & Pepper to taste
Instructions
- Combine the onion and thyme (taken off of the sprigs) and saute in the olive oil for 10 minutes.
- Begin to cook pasta according to packaging directions.
- Add in the cubes of squash and HALF of the stock to the pan with the onion.
- Continue to cook squash, adding in a bit more stock every couple minutes, until the squash is tender and easily pierced by a fork. Remove from heat.
- Once pasta is cooked and drained, add it to the pan with the squash and onion.
- Immediately add the romano and goat cheese and stir until the cheese is fully melted and combined.
- Salt & Pepper to taste and ENJOY!!
