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Butternut Squash and Gorgonzola Rigatoni Pasta Pie with Fried Sage

Tieghan, Half Baked Harvest
  • 95 minutes
  • Serves

INGREDIENTS

8

Pepperoni

4 cups

Butternut squash

2 cloves

Garlic

1/2

Onion

1

bunch Sage

1

Egg

3 cups

Chicken broth

1 lb

Rigatoni pasta

1/4 tsp

Cayenne pepper

1/8 tsp

Nutmeg

1/4 tsp

Pepper

1/4 tsp

Red pepper flakes

1/4 tsp

Salt

1

Salt + pepper

2 tbsp

Olive oil

8 oz

Burrata cheese

1 tbsp

Butter

4 oz

Gorgonzola

1/2 cup

Milk

1/2 cup

Mozzarella cheese