Butternut Squash Pasta with Crispy Garlicky Panko

There is absolutely nothing better than a quick and simply pasta recipe -- especially if it includes crispy garlicky panko and tunnels of mezzi rigatoni filled with butternut squash. This multitasking weeknight and vegan (!!) friendly recipe contains only six ingredients (not including salt, pepper, and olive oil) and can be prepared in half an hour.

If you are planning to make the recipe vegan, substitute butter for olive oil and make sure to check the ingredients list of the panko bread crumbs. Some brands contain milk!

Ingredients:

- 1 butternut squash

- 3 garlic cloves, smashed and finely chopped

- 1 lb. of mezzi rigatoni (can be substituted with other pasta shapes)

- cracked black pepper

- big pinch of salt

Topping:

- 1/2 cup panko bread crumbs

- 2 garlic cloves, grated

- 1 tbsp. parsley, finely chopped

- 2 tbsp. butter (can be substituted with olive oil)

- pinch of salt

Directions:

1) Preheat oven to 425 degrees Fahrenheit.

2) While waiting for the oven to heat, chop butternut squash into 1/2 inch cubes and toss in olive oil, salt, and pepper. Spread the squash onto a lined sheet tray. Bake for 10 minutes, or until squash is tender and slightly caramelized.

3) On medium heat, melt butter in a pan. Turn down to medium-low and add in grated garlic, panko break crumbs, and salt. Stir until the panko develops a golden hue and is crispy. Transfer to a bowl and add in parsley.

4) Boil pasta in salted water according to package instructions. 5) On medium heat, lightly sauté the additional garlic in the pan used for the panko mixture. Add in the roasted butternut squash and stir to combine.

6) Crush around half of the butternut squash and garlic mixture using a wooden spoon.

7) Add cooked pasta into the butternut squash.

8) Serve with the crispy garlicky panko mixture and enjoy!