Rigatoni with Butternut Squash

This rigatoni has everything that I love about pasta with cheese sauce.  The thick and creamy sauce fills the pasta and bursts out when you bite into it.  It is inexpensive, comforting, and is ready quickly.  But unlike macaroni and cheese, it can be made completely dairy free and since the sauce is made mostly from pureed squash instead of cheese, it is a much more balanced, healthy meal.  I topped mine with some parmesan cheese and used 2% milk to thin the sauce, but the cheese is not needed and any kind of milk would work (soy, almond, lactaid, rice, etc.)  The sweet and salty in this dish is so comforting, and the fresh chopped basil adds some great dimension to the flavor.  PJ didn't believe me that there was no cheese in it!  Add some grilled chicken to this dish for an even heartier meal.

INGREDIENTS:

• 3 tablespoons olive oil
• 1small butternut squash, about 2 pounds, trimmed and cut into 1-inch cubes
• 2 garlic cloves, minced or crushed
• 1 teaspoon salt, plus 1 teaspoon
• 1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
• 1 cup vegetable stock
• 1 pound rigatoni
• 3/4 to 1 cup milk (or soy milk)
• 1/2 cup chopped fresh basil leaves
• 1/4 cup grated Parmesan (optional)

DIRECTIONS:

Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree. (To save time or if you don't have a blender, mashing with a potato masher works just as well.)

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce is too thick. Add the basil and cheese if using. Stir until warm and serve.

Serves 6 as a main course.