Featuring butternut squash, shaved Brussels sprouts and a hickory-smoked bacon-honey-Dijon dressing, this dish takes its inspiration from autumn. That said, the Honey-Roasted Squash & Barilla® Rigatoni transcends seasons. “Butternut squash season starts in that late summer timeframe when it’s still ideal for patio dining. This dish could be the perfect cold side for an outside dinner with grilled meats as the entrée,” Jess Bograd says. “Then later, when the weather gets colder, serve it warm, alongside roasted proteins like turkey or bone-in chicken.”
This recipe feature is part of the Kitchen Collaborative recipe-development initiative formed by Summit F&B and Flavor & The Menu with support from a handful of sponsor brands and commodity boards. Sign up for our e-newsletter to receive Kitchen Collaborative content in your inbox.
