Butternut Squash Rigatoni

Partnerships, Recipes

This post is brought to you in partnership with The Kitchn and Shipt.

I love cooking. From washing the vegetables, to mincing the garlic, to stirring the sauce, to plating the end result, I enjoy every step of the process! (Okay, except maybe cutting onions.)

However, some days my plans to cook are halted by my need to grocery shop. You mean I have to leave my apartment, wander around fluorescently lit aisles, stand in line, and haul everything here? No thank you!

That is, until I found Shipt! Shipt gifted me a one year free subscription and a monetary grocery credit to try their services, and I cannot tell you how blown away I was.

Shipt is a grocery delivery service, founded on the mission to simplify lives. With a subscription, customers are able to order groceries online and receive free delivery on orders $35 and above. A shopper goes to the store on your behalf and (this is the best part) communicates with you during the whole journey! Forgot to order garlic (like I did)? No problem! Just text your shopper and they’ll add it to your order. They also will update you on when they’re in line and on the way to your home. The shopper simply drops the delivery on your doorstep, and that’s it! You can even tip through the app.

The whole experience is extremely personal by allowing direct communication with your shopper. The shopper who picked up my order took just as much care picking out produce as I would have. They were lovely, and really made the whole experience enjoyable.

So, when the cool weather hit and I was dying to whip up a fall pasta dish, all I had to do was log on to Shipt and place my order for my ingredients. Less than a few hours later, I was ready to get cooking!


Best enjoyed in a warm bowl on a cool day.


  • 1 large butternut squash
  • 2 tablespoons olive oil
  • 7 tablespoons milk
  • 3 tablespoons butter
  • 6 oz grated parmesan
  • 1 lb rigatoni


  • Preheat oven to 400 degrees.
  • Peel and dice butternut squash. Toss with olive oil.
  • Line a cookie sheet with tin foil, and even distribute diced butternut squash. Bake for 30 minutes until soft.
  • When the squash has another 15 minutes or so left, begin to boil a generously salted large pot of water. When water comes to a boil, add pasta.
  • When butternut squash is ready, blend in a high power blender together with milk until creamy.
  • Reserve ¼ cup of pasta water. Remove and drain pasta before completely al dente. It will continue to cook in the sauce.
  • Return pasta to pot. Add butternut squash puree, butter, parmesan, and reserved pasta water. Mix well until butter and cheese is melted, and pasta is evenly coated. 
  • Enjoy!

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