Autumny Mezzi Rigatoni with Butternut Squash

I came up with this recipe after a leisurely lunch at the Metropolitan Museum of Art. The rigatoni is tossed with a light but buttery wine sauce and roasted butternut squash. A hearty pasta dish for the fall that is best served with some shaved parmesano reggiano and a glass of chardonnay. Followed by a serving of AlleyKat's Apple Crisp and you have a perfect meal at home on a cool autumn night.




Autumny Mezzi Rigatoni with Butternut Squash
serves about 4
1 butternut squash
1 bunch fresh parsley
1 onion, sliced
3 garlic cloves, minced
1 bunch arugula (or 2 boxes baby arugula) stems removed
1 cup chicken broth
2 cups white wine -- Sauvignon Blanc is a nice choice
1/4 cup butter
1/4 cup + 4 tbsp olive oil
pepper to taste
thyme
3 tbsp balsamic vinegar

1/2 lb mezzi rigatoni

Cut butternut squash into pieces 2 inch thick. Toss with 4 tbsp olive oil, salt, pepper, dried thyme, and balsamic vinegar. Spread on cookie sheet coated with aluminum foil and roast in oven at 350degrees for 30-40 minutes or until tender. You want the squash to remain firm. Allow to cool slightly and cut into smaller, bit-size pieces.

Bring a large pot of salted water to boil and add mezzi rigatoni. Cook until desired "doneness" -- 13-15 minutes.

In a large skillet, sautee onions and garlic in 1 tbsp butter + 1 tbs olive oil. Once the onions are translucent, add the remaining oil and butter, the chopped parsley, chicken broth and white wine. Allow to simmer for several minutes.

Drain Rigatoni. Add arugula to sauce. Just as it starts to wilt, add the rigatoni to pan and toss to coat with sauce. Serve immediately with some of the sauce and a healthy sprinkle of shaved parmesano reggiano.