Honey-Roasted Squash & Barilla® Rigatoni

Recipe courtesy: Chef Jess Bograd

5 lb Barilla Frozen® Rigatoni, thawed
5 lb butternut Squash, peeled, ½-in dice
¾ c vegetable Oil, divided
2 Tbsp kosher salt
4 tsp ground black pepper
2 tsp granulated garlic
2 lbs Brussel sprouts, shaved
2 tsp paprika
2 tsp lemon zest
½ c parsley, chopped
1 ½ c grated Parmesan cheese
Bacon-Honey Dressing:
½ lb hickory smoked bacon
2 Tbsp minced garlic
1 c Honey Dijon mustard
1 c honey
  1. Preheat the oven to 375⁰F.
  2. In a bowl, combine the butternut squash, 6 Tbsp of the oil, 1 Tbsp of the salt, 2 tsp pepper and 2 tsp granulated garlic. Toss to fully coat the squash.
  3. Transfer the mixture to a baking sheet and roast for 35-45 minutes, until squash is browning and fork tender.
  4. In a bowl, combine the shaved Brussels sprouts, remaining 6 Tbsp oil, 1 Tbsp salt, the paprika and lemon zest. Toss to coat.
  5. Transfer the sprout mixture to a baking sheet and roast for 15-20 minutes, until crispy and tender.
  6. Add thawed pasta to boiling, salted water and blanch 1:15 minutes (immediate service) OR 45 seconds (if holding). Drain pasta.

For the Dressing:

  1. In a sauté pan over medium heat, render the bacon. Cook for 8-10 minutes, until crispy.
  2. Remove the bacon from pan, leaving the fat, and set aside to drain. Chop bacon into ½-in dice.
  3. Over medium-low heat, add the garlic to the bacon fat. Cook for 1-2 minutes, until fragrant. Whisk in the mustard and honey until emulsified.
  4. In a large 6-in deep hotel pan, combine roasted squash, Brussels sprouts, cooked pasta, chopped bacon, parsley, and Bacon-Honey dressing. Toss to fully coat.
  5. Portion 6 oz of warm pasta onto a plate and garnish with 1 Tbsp of Parmesan.

Chef Notes: 

This pasta dish is super filling and perfect for the fall season. It could be served warm as an entrée, or chilled as a cold signature side dish. To kick it up a bit more, sub a hot honey sauce for the regular honey in the bacon dressing.