Butternut Squash + Caramelized Onion Rigatoni with Apple Cider Cream Sauce + Hazelnuts
I cannot believe how fast it got cold here! Like where did Fall go? It snowed yesterday! Only for a few minutes but still. I need a little more Fall before Winter sets in, you know? No matter what the weather's like where you are, we can pretend it's the coziest of Fall days with this pasta here. It is seriously like a big hug. I made a sauce with fresh apple cider and cream and it coats the pasta perfectly. It's not as heavy as it sounds, either. It's kinda light. And the butternut squash and caramelized onions get folded in, too along with crunchy roasted hazelnuts, nutty pecorino and earthy thyme. So good! If you wanted to make it a little heartier, I bet some crumbled Italian sausage would be really good in it, too.
Butternut Squash + Caramelized Onion Rigatoni with Apple Cider Cream Sauce + Hazelnuts
serves 4
2 c butternut squash, peeled and cut into 1 inch cubes (about 1 small butternut squash)
salt and pepper, to taste
3 T olive oil, divided
1 T unsalted butter, softened
1 large white or yellow onion, thinly sliced
8 oz rigatoni
2 c fresh apple cider (fresh, unfiltered apple juice would work too)
1/2 c heavy cream
shaved Pecorino Romano, for sprinkling on top (or Parmesan!)
1/3 c hazelnuts, roasted and roughly chopped
1 T fresh thyme, roughly chopped
roast the squash + caramelize the onions
Preheat oven to 375 °F. Toss the squash in a bowl with 2 tablespoons of the olive oil, salt, and pepper. Spread out evenly in a single layer on a rimmed baking sheet and roast for about 40-45 minutes, until completely tender and slightly caramelized. While the squash is in the oven, we're going to caramelize the onions. In a large cast iron skillet over low heat, melt the butter and the remaining tablespoon of olive oil. Add the onions in a single layer allow to saute a few minutes before stirring. Stir occasionally just to prevent burning but for the most part just leave them alone to do their thing. Caramelizing takes time! Allow to cook for about 30 minutes, or until onions are a deep golden color and taste sweet. Remove from heat and set aside.
make the sauce + assemble pasta
Boil the pasta according to the package directions, being sure to generously salt the water right before you add the pasta. Meanwhile, make the sauce. In a medium saucepan over high heat, add the apple cider and bring to a boil. Continue to boil cider has reduced by half. Turn the heat down to medium and add in the cream. Continue to cook until mixture has reduced and is thick enough to coat the back of a spoon. Remove from heat and toss with the pasta, roasted squash, caramelized onions, and chopped thyme. Top with hazelnuts and shaved Pecorino Romano.
