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Butternut Squash Orecchiette Pasta - Discover this ultimate Orecchiette Pasta recipe! Creamy, cheesy, and packed with butternut squash and broccolini. Ready in

Butternut Squash Orecchiette Pasta

Indulge in a bowl of ultimate orecchiette pasta, a dish that perfectly balances creamy, savory, and slightly sweet flavors. This recipe features tender butternut squash and vibrant broccolini, all coated in a luscious Parmesan sauce. It's designed for home cooks seeking a comforting yet elegant meal that feels special without being overly complicated. Whether you're a pasta enthusiast or simply looking for a satisfying weeknight dinner, this orecchiette pasta dish is sure to impress with its ric
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons butter
  • 2 cloves garlic
  • 1-2 teaspoons fresh thyme leaves, minced
  • 3 tablespoons flour
  • 1/2 cup white wine (optional)
  • 2-3 cups chicken or vegetable broth, or milk
  • 1/4 cup Parmesan cheese
  • lemon juice to taste
  • salt to taste
  • 16 ounces orecchiette

Method
 

  1. SAUCE: Melt butter in a pan. Add garlic and thyme, sauté until soft. Whisk in flour, cook for a few minutes to avoid a raw taste. Pour in white wine (if using), whisking to combine. Gradually add broth or milk, whisking until smooth and slightly thickened. Stir in Parmesan cheese, lemon juice, and salt to taste. The sauce should be smooth and light.
  2. VEGETABLES: Toss butternut squash and broccolini with a little olive oil, salt, and pepper. Roast at 400°F (200°C) on separate baking sheets for 20-30 minutes until tender.
  3. PASTA: Cook orecchiette according to package directions until al dente. Drain and set aside.
  4. FINISH: Combine the cooked pasta, roasted vegetables, and sauce in a large bowl. Add a splash more broth or milk if needed to reach desired consistency. Toss well to coat everything evenly. Serve immediately, topped with extra Parmesan cheese and pumpkin seeds.

Notes

- For an extra rich sauce, use whole milk or heavy cream instead of broth.
- Ensure your butternut squash and broccolini are roasted until fork-tender but not mushy for the best texture.
- Don't skip the lemon juice; it brightens the flavors and cuts through the richness of the cheese.