Rigatoni with Butternut Squash Sauce — Jewish Food Society

Ingredients

• 1 lb. butternut squash
• ¼ cup extra virgin olive oil, plus more for drizzling
• 2 tablespoons mild honey
• 1 teaspoon Kosher salt, more to taste
• Freshly ground black pepper
• 1 sweet yellow onion, minced
• 3 cloves garlic, chopped
• ½ teaspoon nutmeg
• 1 ½ cups homemade or good quality chicken stock
• 1 pound rigatoni pasta
• ½ cup fresh basil, torn or chopped