Rigatoni with Veal and Butternut Squash


Let’s end the winter time with rigatoni butternut squash dish. This tasty recipe is a great way to enjoy pasta and veal with butternut squash and it makes a fabulous meal.

Serves 6


1 box rigatoni (1 pound)

1 pound veal, freshly grinded

1 onion, finely chopped

4 garlic cloves, minced

2 tablespoons thyme, fresh, chopped

1 tablespoon olive oil

4 talespoon butter

3 tablespoon flour

2 cups milk

1 butternut squash,

1 ½ cup mozzarella, shredded

nutmeg, grated

salt and pepper

fresh parsley, chopped


Peel & cut the Butternut Squash into 2″ cubes, toss in olive oil, Salt and Pepper and roast on a sheet pan at 375 for 45 minutes. Half way through the cooking time toss squash. Using a food processor, puree the roasted squash, set aside.

Preheat the broil to high.

Heat the olive oil in a large skillet over medium high heat. Add the veal to the skillet, crumble and brown. Add onion, garlic, thyme and cook for 6 minutes. Pour white wine over the meat for 2 more minutes.

Cook pasta in boiling salted water for 8 minutes.

Meanwhile melt the butter in a saucepot over medium heat. Whisk in the flour for 1 minute. Pour milk over the flour and season with nutmeg, salt and pepper and thicken to coat a spoon. Stir in the butternut squash puree and melt in ½ cup mozzarella.

Toss the pasta, veal and sauce to combine, top with the remaining mozzarella and broil to brown for 4 minutes. Garnish with parsley.

Serve with organic roasted red pepper.  




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