Butternut Squash and Gorgonzola Rigatoni Pasta Pie with Fried Sage

A Weeknight Wonder: Butternut Squash and Gorgonzola Pasta Pie

Life as a working mom is a whirlwind. Between juggling deadlines, school pick-ups, and ensuring everyone gets a nutritious meal, finding time for elaborate cooking often feels impossible. That’s why I’ve become a huge fan of recipes that are both delicious and surprisingly simple. This Butternut Squash and Gorgonzola Rigatoni Pasta Pie is a prime example. It's elegant enough to impress guests, yet straightforward enough to whip up on a busy Tuesday night.

The creamy butternut squash puree forms the base of a rich and flavorful sauce, perfectly complemented by the pungent tang of Gorgonzola. The rigatoni, cooked just al dente, holds its shape beautifully within the pie. And the fried sage? Oh, the fried sage! It adds a final touch of aromatic sophistication that elevates this dish from a simple weeknight meal to something truly special. I love how the crispy sage leaves contrast with the warm, cheesy filling. It’s a textural and flavor sensation all in one bite.

What makes this recipe so appealing is its versatility. Feel free to adjust the spice level to your liking – I personally enjoy a bit of a kick, but you can easily reduce or omit the cayenne pepper. If you’re not a fan of pepperoni, leave it out entirely; the pie is equally delicious without it. You can also experiment with different cheeses. While Gorgonzola and burrata are my favorites, a combination of mozzarella and parmesan would also be fantastic. The beauty of this recipe is its adaptability—make it your own!

Beyond the Recipe: A Taste of Simplicity

This recipe isn't just about the delicious food; it's about making time for myself and my family. It's about finding joy in the simple act of creating a nourishing and comforting meal, even amidst the chaos of daily life. The aroma of roasting butternut squash and frying sage fills my kitchen with warmth, creating a little haven of calm during a busy week. And the happy faces around the dinner table, enjoying the fruits of my labor, are the most rewarding part of all.

I often find myself reflecting on how food connects us. It's a language we all understand, transcending cultural differences and bringing people together. Sharing this pie with my family, watching them savor every bite, is a small moment of connection that makes all the difference. It's these moments, these simple acts of creating and sharing, that make life richer and more meaningful.

More Than Just a Meal: A Symbol of Home

This Butternut Squash and Gorgonzola Rigatoni Pasta Pie has become more than just a recipe to me; it’s a symbol of home. The warmth of the oven, the comforting aromas, the shared meal – it all evokes feelings of comfort, security, and love. It's a testament to the power of simple, wholesome ingredients transformed into something extraordinary through a little bit of time and effort. Even on my busiest days, taking a moment to prepare this dish reminds me to slow down, appreciate the little things, and savor the connections that truly matter.

So, whether you’re a busy professional, a stay-at-home mom, or simply someone who appreciates a delicious and easy-to-make meal, I highly recommend giving this recipe a try. You’ll be surprised at how much flavor and satisfaction you can pack into one simple dish. And who knows, it might just become your new weeknight favorite, bringing a touch of warmth and comfort to your own table.

Step-by-step

• Preheat oven to 400 degrees F.
• Peel the squash, deseed and cut into cubes. Place them on a baking sheet. Coat them with olive oil, salt and pepper. Roast the squash at 400 degrees for 45 minutes until it is tender. Remove and allow to cool for 15 minutes or so.
• In the meantime, cook the rigatoni until it's slightly underdone. Drain and rinse with cool water and set aside. Lightly oil an 8 or 9-inch spring form pan (I used an 8 inch).
• Once the squash is ready, transfer squash to a food processor add the egg, gorgonzola cheese, burrata cheese and the milk. Puree until smooth.
• Heat the butter in a large skillet over medium-high. Add the onion and cook until the onion is soft, about 5 minutes. Add the garlic and cook another minute. Transfer the butternut squash puree to the skillet, add 2 cups of the chicken broth, the cayenne, 1 tablespoons chopped sage, nutmeg, crushed red pepper flakes, salt and pepper. Whisk to combine and cook about 2 minutes. If the sauce seems too thick add more chicken broth to thin, I used the full 3 cups.
• Spoon about a 1/4 cup of the sauce into the bottom of the spring form pan. Grab the rigatoni and pack the rigatoni in the pan, standing on their ends. Pour the remaining sauce over the pasta. Push the sauce down into the holes as best you can. Cover with the mozzarella cheese.
• Place in the oven for 15 minutes. Remove and top with the pepperonis, and bake another 10 to 15 minutes, or until cheese is browned and bubbly. Let sit 15 minutes before slicing and serving.
• While the pie sits fry the sage, melt 1 tablespoon butter in a sauce pan. Add sage leaves. Cook on medium-low for 1 minute, flip and cook one more minutes or until the sage has darkened in color, but is not burnt. Remove from the heat and place the fried sage leaves on the top of the pie. Serve!