Monday, November 10, 2014

Butternut Squash Orecchiette with Ricotta


 Another winner on our quest to cook with squash. We don't eat many meatless dishes but this one kept us full and satisfied for the evening.

For those who haven't had experience with cutting up squash, they can be a bit tricky. The butternut squash is easiest peeled first with a vegetable peeler and, then, sliced in half lengthwise. Scoop out the pulp and seeds, and cut it up. 


Butternut Squash Orecchiette with Ricotta

1 butternut squash cut up into bite size pieces
1 yellow onion, sliced into 1/2 inch pieces
4 cloves of garlic, sliced thinly 
about 20 fresh sage leaves
olive oil
1 lb. orecchiette
15 oz. whole milk ricotta
salt and pepper


Preheat oven to 450 degrees F. Place butternut squash, onion, garlic and sage on a baking sheet. Drizzle with olive oil and mix to coat. Cook for 40 minutes, stirring a couple times.

Cook orecchiette al dente in a pot of boiling water. Reserve about 1/2 c. of pasta water and dispose of the rest after cooking. 

Place cooked orecchiette with pasta water into a large bowl. Mix well with ricotta cheese. Stir in roasted veggies and sage with the pasta and cheese. Season with salt and pepper to taste.

Makes about 4 servings.

4 comments:

sarah marie said...

This looks delish! I am planning to make it this coming week. Note to self: must get sage asap. :)

Laurel said...

@sarah marie - Sage really makes the dish! Do it! :)

sarah marie said...

we had it tonight for dinner -- yum! thanks for the recipe. :)

Laurel said...

@sarah marie - So glad you liked it! :)