Butternut Squash Baked Pasta | Town & Country Markets

Ingredients

• 1/2 cup hazelnuts
• 4 tablespoons unsalted butter, divided
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 small butternut squash, peeled and diced
• 4 cups vegetable stock or broth
• 1 pound rigatoni
• Salt and freshly ground pepper to taste
• 1 1/2 cups finely grated parmesan, divided
• 1 cup fresh basil, chiffonade cut for garnish