Roasted Tomato and Butternut Squash Rigatoni

This seasonal dish makes use of roasted butternut squash, but you could use any winter squash of choice.

Ingredients

• 3 pounds heirloom or plum tomatoes
• 1 medium butternut squash, peeled, seeded, and cut into 1 1/2-inch cubes
• 1/4 cup EVOO, plus extra for drizzling
• 2 tablespoons chopped fresh thyme
• Salt and pepper
• Freshly grated nutmeg
• 1 head garlic, top cut off to expose the cloves
• 4 tablespoons (1/2 stick) butter
• A fat pinch of saffron threads
• 1 cup chicken stock
• 1 pound rigatoni
• A fat handful of basil leaves, torn
• 1 cup freshly grated Parmigiano-Reggiano cheese, plus extra for serving

Preparation

Preheat the oven to 400°F.

Arrange the tomatoes on one rimmed baking sheet and the squash on another. Dress the tomatoes with 2 tablespoons EVOO and toss the squash with the other 2 tablespoons EVOO. Season the tomatoes with thyme, salt, and pepper. Season the squash with salt, pepper, and a little nutmeg. Drizzle the garlic with EVOO and season with salt and pepper, then wrap in a foil pouch. Roast the squash to golden and tender, 25 to 30 minutes; the tomatoes until charred at the edges and bursting, 30 to 35 minutes (or longer, depending on size); and the garlic to soft and golden, 40 minutes.

Melt the butter in a small pot over medium-low heat. Add the saffron and swirl it around. Add the stock and keep at a low simmer.

Bring a large pot of water to a boil. Salt the boiling water and cook the pasta al dente.

Meanwhile, squish the garlic cloves into a large bowl. Mash in the buttery, saffrony stock. Add the tomatoes and mash with the basil to create a sauce.

Drain the pasta and add it to the bowl along with the squash, tossing to combine. Add the cheese, toss, and serve.