Ingredients
(Serves 6 generously)
The Golden Sauce Base:
• 1½ cups (360g) canned butternut squash puree (not pumpkin pie mix—check label for “100% squash”)
• 1½ cups (360ml) low-sodium chicken broth, warmed 1 minute
• 1 cup (240ml) heavy cream, room temperature
• ½ cup (50g) finely grated Parmigiano-Reggiano (plus extra for serving)
• 2 tbsp extra-virgin olive oil
• 2 tsp dried rubbed sage (or 1 tbsp fresh—dried intensifies during cooking)
• ¼ tsp freshly grated nutmeg (not powdered—grate whole for floral warmth)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1¼ tsp kosher salt (plus more to taste)
• ½ tsp freshly cracked black pepper
The Foundation:
• 1 lb (450g) boneless, skinless chicken breasts (or thighs for extra juiciness)
• 12 oz (340g) dry rigatoni (ridged tubes hold sauce better than smooth pasta)
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, microplaned or finely minced
For Finishing:
