Cheesy Rigatoni with Roasted Buttercup and Broccoli
1 head Red Dog Farm Broccoli, cut into florets (3 c.)
2 c. Buttercup squash, cubed
1 small Red Dog Farm red onion, thinly sliced into half moons
1/4 c. extra-virgin olive oil
6 slices bacon
1/2 c. panko (or other) breadcrumbs
12 oz. rigatoni
4 oz. Fontina cheese, grated or cut into small cubes
Preheat oven to 425 degrees F.
On a baking sheet(s), arrange broccoli, squash, and red onion. Drizzle each with olive oil and season generously with salt and pepper, tossing to coat. Bake until vegetables are golden and tender, 15 to 18 minutes.
Bring a large pot of salted water to boil. Meanwhile, cook bacon in a large skillet over medium heat until crispy. Transfer to a paper towel-lined plate. Let cool, then crumble.
Pour all but 2 tablespoons bacon grease from skillet. Add breadcrumbs to pan and cook over medium-high heat, stirring, until golden brown, 3 to 4 minutes. Remove from heat and season with salt and pepper.
Add pasta to boiling water and cook. Drain, reserving ½ cup pasta water, and return pasta to pot. Add Fontina and pasta water, stirring until cheese melts. Stir in vegetables and half the bacon. Divide pasta into shallow bowls and top with remaining bacon and a generous sprinkling of breadcrumbs.