1 cup cipollini onions, peeled and quartered, or 1 small sweet yellow onion, diced
1 lb rigatoni, cooked
Preheat the oven to low broil.
In a medium bowl, whisk together the heavy cream, 6 oz goat cheese, lemon juice, salt, and pepper. In a separate bowl, combine the remaining goat cheese with the Parmesan to create a paste. Set aside.
Set the Le Creuset baker on the stovetop over medium-high heat. Pour in the olive oil and heat through for 3 minutes. Using tongs, place the sage leaves in the oil. As soon as they become deep green in color, remove and place on a paper towel to cool.
Reduce the heat to medium. Add the butternut squash and onions, then season with salt and pepper. Stir occasionally. When they become golden brown, turn off the heat and add the cooked rigatoni. Stir to coat.
Pour in the goat cheese sauce and stir to combine. Dollop the Parmesan mixture on top. Place the baker on the middle rack of the oven and broil until browned on top, about 8 minutes. Rotate halfway through. Remove from the oven and garnish with the fried sage leaves.
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