Honeynut Squash Rigatoni
‘Twas the fall of 2024, and I had created a recipe failure of mass proportions. The silver lining to this culinary atrocity was that it inspired the pivot that led to this Honeynut Squash Rigatoni, which, I am happy to report, is far from a culinary atrocity. The first rendition of this recipe was a butternut squash lasagna with sautéed oyster mushrooms and lots of cheese. In theory, the idea was great; in execution, it was a major flop. Lasagne was not the appropriate medium for the delicious butternut squash ricotta filling. Flash forward a year, and I’ve revamped the original recipe to use deliciously sweet honeynut squash as the base for a velvety and luxurious sauce to coat rigatoni noodles and those gorgeous sautéed mushrooms.
Table of Contents
- Honeynut Squash Rigatoni Ingredients
- What is Honeynut Squash?
- Step 1—Roast the Honeynut Squash and Garlic
- Step 2—Prepare the Mushrooms and Shallots
- Step 3—Cook the Rigatoni
- Step 4—Blend the Honeynut Squash and Ricotta Sauce
- Step 5—Fold the Sauce into the Rigatoni
- More Cozy Squash Recipes
Honeynut Squash Rigatoni Ingredients
To make this recipe, you will need the following ingredients:
- A large honeynut squash
- 3 large garlic cloves
- Olive oil
- Sea salt and fresh black pepper
- 245 grams ricotta cheese
- 200 grams oyster mushrooms
- 1 large shallot
- 1 teaspoons minced fresh sage leaves
- 400 grams rigatoni
What is Honeynut Squash?
Honeynut squash is a smaller variety of winter squash, similar in appearance to a butternut squash, but creamier, sweeter, and richer in flavour. Honeynut squash is actually a hybrid squash variety bred from butternut and buttercup squashes. First developed by a food scientist and Cornell University professor, Richard W. Robinson, in the 1980s, the honeynut squash did not become commercially available until 2015. Due to its small size, it is a perfect vegetable side for couples or singles because it won’t produce a copious amount of leftovers like some of its larger winter squash cousins.
Step 1—Roast the Honeynut Squash and Garlic
Preheat the oven to 400℉ and line a baking sheet with parchment paper.
Split the honeynut squash lengthwise down the centre and scoop out the seeds. Transfer the squash to the lined baking sheet, drizzle it with olive oil, and season with sea salt and fresh black pepper. Turn the squash halves so the cut sides are facing down.
Peel the garlic cloves, place them on a piece of aluminium foil, and drizzle with olive oil. Wrap up the cloves and add them to the baking sheet with the squash. Roast for 40 minutes, rotating the pan after 20 minutes.
Step 2—Prepare the Mushrooms and Shallots
While the squash is roasting, prepare the mushrooms. Roughly chop the oyster mushrooms into bite-size pieces. Thinly slice the shallot and mince the fresh sage. Heat a large pan over medium heat, then add the chopped mushrooms.
Cook the mushrooms in the dry pan, stirring occasionally, to draw out the water content. Once the water has evaporated and the pan is dry, add 1 tablespoon of olive oil, the sliced shallots, and the sage. It will take about 10 minutes to get the moisture out of the mushrooms in the dry pan.
Cook the mushrooms, shallots, and sage, stirring frequently, for about 20 minutes. Both the mushrooms and shallots should be nice and soft. Season with sea salt and fresh black pepper, to taste.
Step 3—Cook the Rigatoni
Bring a large pot of heavily salted water to a boil and cook the rigatoni noodles according to package instructions. Save about 1 cup of pasta water to thin out the honeynut and ricotta sauce.
Step 4—Blend the Honeynut Squash and Ricotta Sauce
Once the squash is fork-tender, remove it from the oven. Flip the squash over so the cut side is now facing up. Let the squash rest until cool enough to handle.
Scoop out the cooled squash flesh and transfer it to a high-speed blender along with the roasted garlic cloves and ricotta cheese. Blend until completely smooth, season with sea salt and fresh pepper, then pulse again. Taste and adjust the seasoning as needed.
Step 5—Fold the Sauce into the Rigatoni
Drain the noodles and add them to the pan with the mushrooms. Pour over the puréed honeynut squash ricotta sauce, stirring to coat the noodles. Add the reserved pasta cooking water bit by bit until the desired consistency is achieved. The sauce should easily coat the rigatoni noodles without being too runny. Taste and adjust the seasoning as needed. Serve immediately with lots of parmesan cheese and fresh black pepper.
More Cozy Squash Recipes
If you loved this Honeynut Squash Rigatoni recipe, make sure to try these other cozy squash recipes while squash is in season!
Butternut Squash Casserole with Maple Pecans
Roasted Squash Soup with Coconut Milk
If you make Honeynut Squash Rigatoni, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Honeynut Squash Rigatoni
Equipment
- Aluminium foil
- High speed blender
Ingredients
Roasted Honeynut Squash and Ricotta Sauce
- 1 large honeynut squash
- 3 large garlic cloves
- olive oil
- Sea salt and fresh black pepper
- 245 grams ricotta cheese
Sautéed Sage Mushrooms
- 200 grams oyster mushrooms
- 1 tablespoon olive oil
- 1 large shallot
- 1 teaspoon minced fresh sage
- Sea salt and fresh black pepper
- 400 grams rigatoni noodles
Instructions
- Preheat the oven to 400℉ and line a baking sheet with parchment paper. Split the honeynut squash lengthwise down the centre and scoop out the seeds. Transfer the squash to the baking sheet, drizzle it with olive oil, and season with sea salt and fresh black pepper. Turn the squash so the cut side is facing down. Peel the garlic cloves, place them on a piece of aluminium foil, and drizzle with olive oil. Wrap up the cloves and add them to the baking sheet with the squash. Roast for 40 minutes, rotating the pan after 20 minutes.
- While the squash is roasting, prepare the mushrooms. Roughly chop the oyster mushrooms into bite-size pieces. Thinly slice the shallot and mince the fresh sage. Heat a large pan over medium heat, then add the chopped mushrooms.
- Cook the mushrooms in the dry pan, stirring occasionally, to draw out the water content. Once most of the water has evaporated and the pan is dry, add 1 tablespoon of olive oil, the sliced shallots, and the sage. It will take about 10 minutes to get the moisture out of the mushrooms in the dry pan.
- Cook the mushrooms, shallots, and sage, stirring frequently, for about 20 minutes. Both the mushrooms and shallots should be nice and soft. Season with sea salt and fresh black pepper, to taste.
- Once the squash is fork-tender, remove it from the oven. Flip the squash over so the cut side is now facing up. Let the squash rest until cool enough to handle.
- Bring a large pot of heavily salted water to a boil and cook the rigatoni noodles according to package instructions. Save about 1 cup of pasta water to thin out the honeynut and ricotta sauce.
- Scoop out the cooled squash flesh and transfer it to a high-speed blender along with the roasted garlic cloves and ricotta cheese. Blend until completely smooth, season with sea salt and fresh pepper, then pulse again.
- Drain the noodles and add them to the pan with the mushrooms. Pour over the pureed honeynut squash ricotta sauce, stirring to coat the noodles. Add the reserved pasta cooking water bit by bit until the desired consistency is achieved. Taste and adjust the seasoning as needed. Serve immediately with lots of parmesan cheese and fresh black pepper.
