Sal Avila's Butternut Squash Bacon Rigatoni with Ricotta Cheese

Prima Chef Sal Avila demonstrated this satisfying dish at the Edible Kitchen January 21, 2017.
Photography By Jill Melton | January 21, 2017


Preheat oven to 400F. 

Cook bacon in skillet until crisp.  Reserve drippings in skillet. Crumble bacon and set aside. Add  onion, garlic and salt  to skillet. Saute 10 minutes. Add squash and oregano. Cover and cook 30-40 minutes until the squash is tender and the mixture is the textureof apple sauce. Toss the squash mixture with the Parmesan and drained, rinsed pasta. Place in a 11 x 9' baking dish and dollop with ricotta cheese. Bake until topis goilden browned and caramelized. Serve with breadcrumbs and crumbled bacon. Serves 8-10

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Sal Avila of Prima at The Edible Kitchen

There’s one thing Chef Salvador “Sal” Avila wants you to do while eating dinner at Prima, make a mess. “I love it when we clear off the table and it’s all messy, and it’s like, you did good here ...


  • 1 large butternut squash, peeled, seeded and grated
  • 6 ounces bacon
  • 1 large white onion, minced
  • 6 cloves garlic, minced
  • pinch chili flake and dried oregano
  • salt
  • 1 pound rigatoni, cooked al dente
  • 1/2 cup Parmesan or pecorino romano cheese
  • 1-2 cups ricotta cheese
  • bacon bits or crumbed bacon
  • 1/2 cup breadcrumbs
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