Ingredients:

  • 1 lb butternut squash, peeled and cubed into 1-inch pieces
  • 3 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup vegetable broth
  • 1 lb chicken breast, sliced into thin strips
  • 3 cloves garlic, minced
  • 1/2 tsp paprika
  • 12 oz rigatoni or penne pasta
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a rimmed baking sheet. Spread in a single layer and roast for 25–30 minutes, tossing halfway through, until edges are mahogany-colored.
  2. Season the chicken strips with paprika, salt, and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken until golden brown and cooked through (about 5–7 minutes).
  3. Add minced garlic to the skillet with the chicken during the last 60 seconds of cooking until fragrant. Remove the chicken and garlic from the pan and set aside on a plate.
  4. Transfer the roasted squash cubes into a blender. Add the vegetable broth and unsalted butter. Blend on high until the mixture is completely smooth and glossy.
  5. Toss the cooked rigatoni pasta with the butternut squash puree and the seared garlic chicken. Stir in the grated Parmesan cheese until melted and emulsified.