6 Tbsp. Country Crock® Plant Butter with Olive Oil Stick, divided
1/4 cup seasoned panko bread crumbs
1 lb. butternut squash, peeled and cut into bite-size pieces, about 3 cups
1 cup thinly sliced red onion
2 large cloves garlic, thinly sliced
1/2 tsp. salt
8 ounces rigatoni pasta
1 Tbsp. lemon juice
4 cups baby arugula, about 4 ounces
1/4 cup fresh basil leaves
In large nonstick skillet melt 1 Tablespoon Country Crock® Plant Butter with Olive Oil Sticks over medium-high heat. Add bread crumbs and cook stirring frequently, until golden, about 4 minutes; reserve.
In same skillet, melt 2 Tablespoons Country Crock® Plant Butter with Olive Oil Sticks over medium-high heat. Cook butternut squash, red onion, garlic and salt for 3 minutes. Reduce heat to medium-low and cook, covered, 15 minutes or until mixture is tender, stirring occasionally.
Meanwhile, cook pasta according to package directions. Drain, reserving ½ cup pasta water. Add cooked pasta, pasta water, lemon juice and remaining 3 Tablespoons Country Crock® Plant Butter with Olive Oil Sticks and cook until heated through and a light sauce forms, about 1 minute.
Remove from heat and stir in baby arugula and basil. Sprinkle with reserved toasted bread crumbs. Season with cracked black pepper and garnish with basil leaves, if desired.