Orecchiette with Roasted Butternut Squash Recipe

1      Reviews by:    Jimmy Smith   Orecchiette with Roasted Butternut Squash Recipe cooks orecchiette or other short pasta while baking mixture of grated butternut squash, onion, garlic, sage and salt and pepper until tender then tossing with the pasta. Food Category:    Pasta and Dumplings Cuisine Origin:    West Coast    Servings:4 Nutrition facts:277 calories14.8 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   20 Minutes Total Time:   35 Minutes

INGREDIENTS

• 12 oz orecchiette or other short pasta
• 1 small butternut squash (about 1 1/2 lb.)
• 1 medium onion, thinly sliced
• 1 large clove garlic, finely chopped
• 15 sage leaves, finely chopped
• 1/4 cup olive oil
• Kosher salt and pepper
• 1/2 cup grated Parmesan (about 2 oz), plus more for serving

DIRECTIONS

• Arrange a rack in the middle of the oven and heat to 450°F. Cook the pasta according to package directions. Reserve 1 cup of cooking liquid, drain the pasta and return to the pot. Meanwhile, peel, seed and cut the squash into 3-in. pieces. Using a food processor fitted with the large grating disc attachment, coarsely grate the squash.
• On a large rimmed baking sheet, toss the squash, onion and garlic with the sage, 3 Tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Spread the squash mixture in an even layer and roast until the vegetables are tender, 13 to 15 minutes.
• Remove from the oven and heat the broiler, arranging the rack 5 to 6 in. from the heat. Broil the vegetables until golden brown, 2 to 3 minutes.
• Toss the pasta with 1/2 cup of the reserved pasta water and remaining Tbsp oil, then add the vegetables (using more water if the pasta seems dry). Toss with the cheese. Serve with additional cheese and pepper, if desired.

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