Butternut Squash and Gorgonzola Rigatoni Pasta Pie with Fried Sage

A Cozy Autumn Evening: My Butternut Squash and Gorgonzola Pasta Pie Adventure

The air turned crisp, a gentle breeze rustling the leaves outside my window. It was the perfect evening to finally try that butternut squash and gorgonzola pasta pie recipe I’d bookmarked weeks ago. The kitchen, usually a whirlwind of activity during the day, was now bathed in the warm glow of the setting sun, promising a comforting meal and a relaxing evening. I love how autumn brings with it a desire for heartier, richer flavors, a comforting contrast to the lighter fare of summer. This recipe seemed to embody that perfectly. The promise of creamy butternut squash, pungent gorgonzola, and the earthy warmth of sage sounded simply irresistible. And, let me tell you, it lived up to every expectation.

I started by prepping the butternut squash. Peeling and cubing it was a slightly messy affair, but the fragrant aroma filling the kitchen made it worthwhile. Roasting the squash brought out its natural sweetness, a delicious base for the creamy sauce. While the squash roasted, I cooked the rigatoni – just slightly al dente, as the pie baking process would cook it further. The next stage involved creating the magic of the filling. I blended the roasted squash with gorgonzola, creamy burrata, and a touch of milk until it reached the perfect velvety consistency. This mixture was then simmered with sautéed onions, garlic, and a blend of spices – a symphony of flavors building slowly in the pan. I could almost taste the finished product just by the intoxicating aromas alone. The assembly was a surprisingly simple process; layering the rigatoni in the springform pan, pouring the sauce over it, and topping it generously with mozzarella.

The oven worked its wonders, transforming the individual ingredients into a cohesive whole. The aroma that wafted from the oven during those final baking minutes was simply heavenly. The bubbly, golden cheese topping was irresistible. The final touch? Crispy fried sage leaves, adding a beautiful textural contrast and a burst of fresh herbal flavor. This wasn’t just a meal; it was a sensory experience, an autumnal embrace in every bite. Each forkful was a perfect blend of textures and flavors, a dance between creamy, nutty, salty, and sweet notes. The sweetness of the butternut squash balanced the sharp tang of the gorgonzola perfectly. It’s the kind of dish that warms you from the inside out, perfect for sharing with loved ones on a cool autumn evening, or savoring alone as a quiet indulgence. Honestly, I felt like I could almost smell the crispness of the falling leaves in every bite. This pie isn’t just a recipe; it’s a comforting memory in the making. My heart is happy and my tummy is very satisfied.

Tips and Variations:

• Spice it up: Feel free to adjust the amount of cayenne pepper to your preference. For a milder flavor, use less; for a spicier kick, add more.
• Cheese variations: If you don't have burrata, fresh mozzarella can be substituted. A different type of strong cheese would also be interesting.
• Vegetarian Option: Omit the pepperoni for a vegetarian version. You could try adding some sun-dried tomatoes or roasted red peppers for extra flavor.
• Make it ahead: This pie can be made ahead of time. Assemble it up to a day in advance, cover it, and refrigerate. Bake as directed, adding a few extra minutes to the baking time.
• Leftovers: This pasta pie is delicious reheated. It’s also fantastic served cold, cut into wedges as a delightful addition to a picnic.

This butternut squash and gorgonzola pasta pie is more than just a dish—it's a testament to the simple joys of cooking and sharing a warm, delicious meal. The process, from the initial prep to the final, satisfying bite, was both relaxing and rewarding. It’s a recipe I’ll undoubtedly make again and again, a constant reminder of the cozy comforts of autumn and the magic that can happen in a home kitchen.

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, spread with the remaining burrata cheese and 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!