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Rigatoni with Roasted Pumpkin and Goat Cheese

Roasted sugar pumpkin is tossed with pasta and creamy cheese for a comforting main dish.

Source: Everyday Food, October 2008
Total Time Prep Servings



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How would you rate this recipe?
  • WhistlerTweet
    24 NOV, 2013
    agreed- made this several times already and it is simple and fabulous-- even delicious cold the following day. I've made it with butternut squash (excellent) and added a firm apple to roast with the pumpkin ( the sweetness adds to the squash). ill be making this often
  • beautymark
    27 JAN, 2009
    I didn't have a pumpkin, but I had a butternut squash! Seriously simple
  • catherine495
    27 OCT, 2008
    I prepared this exactly as directed and thought it was wonderful. I was not looking forward to peeling a pumpkin, but found it easy with a vegetable peeler. I thought that roasting the shallots and pumpkin brought out great flavor. Elegant and delicious.
  • coopervp
    27 OCT, 2008
    I made this last night after reading some of the comments here. I substituted butternut squash (that I bought pre-cut at Trader Joe's - EASY!) for the pumpkin and cavatappi for the rigatoni. Martha probably would not like that I did that, but it was amazing. Added sprinkles of cinnamon and nutmeg, too ,while the squash roasted. Delicious. There's enough left for dinner tonight so I plan to add in some Italian sausage to mix it up.
  • Lu_C
    24 OCT, 2008
    I was really impressed by this dish. We added capers at the end just to pep it up a bit but as something I wasn't really expecting to enjoy (but I like cooking by season!) I was very happily surprised.
  • Mamabell
    22 OCT, 2008
    I agree with Null, the pumpkin was actually very bland after roasting for a while, so I added nutmeg, cinnamon, ginger and a little brown sugar.

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