Orecchiette with Butternut Squash and Sage

Orecchiette with Butternut Squash and Sage
Orecchiette with Butternut Squash and Sage

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Coarse salt

  • 12

    ounces orecchiette

  • 2

    tablespoons extra-virgin olive oil, plus more for drizzling

  • 1

    small butternut squash, halved and peeled, seeds and pulp scooped and reserved, flesh cut into 1/2-inch pieces (4 cups)

  • 3

    tablespoons unsalted butter

  • 1/4

    cup packed fresh sage leaves

  • 1 1/3

    cups whole-milk ricotta, for serving

  • Poppy seeds, for serving

Directions

Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water; drain. 2. Meanwhile, heat oil in a large straight-sided skillet over medium heat. Add squash seeds and pulp. Cook, stirring occasionally, until seeds puff and turn golden, 10 minutes. Season with salt; transfer to a plate. Add 2 tablespoons butter to skillet; melt. Add sage and cook, stirring occasionally, until crisp, 2 minutes. Transfer to another plate. Add squash flesh to skillet. Season with salt, cover, and cook, stirring occasionally, until tender, 10 minutes. 3. Stir in pasta, 1/2 cup pasta water, and remaining 1 tablespoon butter. Simmer until thickened slightly, about 2 minutes. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated; season with salt. Top with squash pulp and seeds, sage leaves, ricotta, and poppy seeds. Drizzle with oil and serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: