Holiday Harvest Rigatoni

Serves: 10-12

Pasta

• 2 cups cubed butternut squash
• 2 shallots, quartered
• 8 oz brussels sprouts, halved
• 1 pinch hot pepper flakes
• 3 tbsp olive oil, divided
• few sprigs thyme
• salt and pepper, to taste
• 3 cloves garlic, minced
• ½ cup dry white wine
• 1 cup chicken broth
• ½ cup heavy cream
• 3 oz prosciutto
• 1 lb rigatoni
• handful grated parmesan cheese
• ¼–½ cup combination of candied pecans and cranberries

Crispy Sage

• 3 tbsp olive oil (for crispy sage)
• about 10 leaves fresh sage

Directions

1. Fill a large pot with water, add a generous pinch of salt, and bring to a boil.
2. Preheat the oven to 425ºF. Line a baking sheet with parchment paper. Add squash, brussels sprouts, thyme, shallots, pepper flakes, salt, pepper, and 1 tbsp olive oil. Toss and roast for about 20 minutes, or until tender.
3. On a separate parchment-lined baking sheet, place the prosciutto slices and roast until crispy, about 6–8 minutes. Remove and set aside to cool.
4. Heat olive oil in a small skillet, then add sage leaves and cook until crispy. This takes only seconds—do not walk away. Remove to a paper towel-lined plate and set aside.
5. When the squash is ready, add half to a blender with about ½ cup boiling water and blend until smooth. Set aside the puree and reserve the remaining roasted squash and brussels sprouts for garnish.
6. Add the pasta to the boiling water and begin the sauce.
7. In a large frying pan with sides, heat 2 tbsp olive oil over medium heat. Add garlic and hot pepper flakes; sauté until fragrant.
8. Add the wine, reduce by half, then stir in the pureed squash, chicken broth, and cream. Let simmer for about 8 minutes while the pasta cooks.
9. Drain the pasta and add it to the sauce. Toss together for a few minutes, then top with parmesan cheese and cover to melt.
10. Serve topped with the reserved roasted vegetables, crispy prosciutto, sage, candied pecans, and cranberries.