BUTTERNUT SQUASH ORECCHIETTE

September 2, 2020

This is such an easy, quick weeknight dinner and works well with any type of pasta or squash. The first time we made it we used a honey nut squash and it was great. I like to serve it with an arugula salad tossed with avocado and scallions and dressed with olive oil, red wine vinegar and salt. It also pairs nicely with an orangey rosé! We also double it to have more for lunch….

As adapted from Martha Stewart’s Newlywed Cookbook:

Coarse salt

6 ounces orecchiette

1 tablespoon extra-virgin olive oil

a pinch of red pepper falkes

a small butternut squash, halved and peeled, seeds and pulp scooped out and reserved (roughly two cups)

1 1/2 tablespoons of butter (unsalted)

2 tablespoons of fresh sage leave

2/3 cups of whole-milk ricotta cheese, for serving

  1. Bring large pot of generously salted water to boil. Cook pasta until al dente according to instructions, reserve 1/2 cup of water and drain.
  2. Meanwhile, heat oil in skillet over medium. Sauté squash seeds and pulp, stirring occasionally, until the seeds puff and turn golden (about ten minutes). Set aside.
  3. Add butter to skillet and then add sage until crisp, about two minutes. Set aside.
  4. Add squash cubes to skillet. Season with salt and cover, stirring occasionally until tender. About ten minutes.
  5. Stir in pasta, 1/4-1/2 cup of pasta water. Simmer until thickened slightly, about two minutes. Add more pasta water, a few tablespoons at a time until pasta is evenly coated; season with salt and pepper.
  6. Divide into bowls and top with squash seeds, sage leaves, ricotta. Drizzle with oil and salve

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