If there’s ever been a pasta dish that tastes and looks like cozy luxury in a bowl, it’s Creamy Parmesan Orecchiette with Butternut Squash and Broccolini. Imagine cheerful half-moon pasta scoops tender butternut squash and broccolini mingling in a silky Parmesan-kissed sauce, each bite a perfectly balanced mix of comforting richness, savory depth, and bursts of fresh, vibrant color. Whether you’re prepping a weekday dinner or impressing friends, this dish will absolutely win you over with its rustic charm and irresistible flavor.

Creamy Parmesan Orecchiette with Butternut Squash and Broccolini Recipe - Recipe Image

Ingredients You’ll Need

This recipe’s beauty is in its straightforward ingredient list, where every element plays a starring role in the final flavor and texture. Let’s walk through what you’ll need, along with a few tips to truly make this Creamy Parmesan Orecchiette with Butternut Squash and Broccolini shine.

Orecchiette pasta: These cute, ear-shaped noodles are perfect for cradling the creamy sauce and bits of vegetables in every bite.

Olive oil: Sets the stage for sautéing, imparting a subtle richness and fruity aroma.
Butternut squash: Sweet, tender cubes bring a pop of color and earthy flavor that’s just unbeatable.

Broccolini: Vibrant greens add crunch, freshness, and a hint of bitterness to offset the creamy sauce.

Garlic: Just a few cloves add a soft, mellow pungency that wakes up the whole dish.

Red pepper flakes (optional): Lends a gentle heat—add as much or as little as you like.
Heavy cream: Responsible for the luxuriously smooth and rich sauce that holds everything together.

Grated Parmesan cheese: The star of the show, melted in to thicken the sauce and layered on top for salty, nutty punch.

Salt and black pepper: Essential for seasoning and balance—be generous but taste as you go.
Lemon juice (optional): Just a splash brightens everything up at the end and makes those flavors pop.

How to Make Creamy Parmesan Orecchiette with Butternut Squash and Broccolini

Step 1: Cook the Orecchiette

Bring a big pot of salted water to a rolling boil. Add your orecchiette pasta and cook until just al dente—you want them tender but still with a little bite. Before draining, scoop out about a cup of that starchy pasta water. It’s a secret ingredient that’ll help bring the sauce together later. Drain the pasta and set aside while you get the vegetables and sauce going.

Step 2: Sauté the Butternut Squash

Heat the olive oil in a large skillet over medium heat. Add the butternut squash and let it cook, stirring occasionally, for 6 to 8 minutes. You’re looking for golden, caramelized edges and a fork-tender center. This little bit of browning builds flavor and brings out the squash’s natural sweetness.

Step 3: Add Broccolini and Aromatics

Toss the chopped broccolini into the skillet with the squash. Continue cooking for another 3 to 4 minutes, until it turns vibrant green and is just crisp-tender. Stir in the minced garlic and red pepper flakes. Let them sizzle for about a minute, just until the garlic is fragrant but not browned—it should smell amazing at this point.

Step 4: Build Your Creamy Sauce

Lower the heat and slowly pour in the heavy cream. As it warms, sprinkle in the grated Parmesan cheese. Stir gently until the cheese melts into the cream, transforming it into a velvety, cheesy sauce. If it gets too thick, add a bit of the reserved pasta water, a splash at a time, to reach your desired consistency. That little bit of starch really helps everything cling to the pasta later on.

Step 5: Combine Everything

Add the cooked orecchiette to the skillet, tossing gently so the pasta gets thoroughly coated with the sauce and mingled with the veggies. Taste and season well with salt, plenty of black pepper, and a good squeeze of lemon juice if you love a burst of brightness at the end. Serve your Creamy Parmesan Orecchiette with Butternut Squash and Broccolini piping hot, right from the pan.

How to Serve Creamy Parmesan Orecchiette with Butternut Squash and Broccolini

Garnishes

This dish loves a flourish of extra grated Parmesan cheese showered over the top just before serving. Try a drizzle of grassy olive oil or a sprinkle of fresh herbs like parsley or basil for color and a hit of freshness. For a bit more crunch and visual flair, toasted pine nuts or lemon zest make fantastic finishing touches.

Side Dishes

Creamy Parmesan Orecchiette with Butternut Squash and Broccolini pairs beautifully with simple sides. Serve it alongside a peppery arugula salad tossed in lemon vinaigrette, or some rustic garlic bread for swiping up every last bit of that rich sauce. If you want a heartier meal, add roasted chicken or crispy pancetta as a protein partner.

Creative Ways to Present

For a special dinner, portion the pasta into shallow bowls and top each with a few broccolini florets and a scatter of squash cubes reserved from the pan. You can also serve Creamy Parmesan Orecchiette with Butternut Squash and Broccolini family-style on a big platter, letting everyone help themselves—it’s as visually impressive as it is delicious.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Creamy Parmesan Orecchiette with Butternut Squash and Broccolini, store it in an airtight container in the fridge. It will stay fresh for up to three days, making it a delicious lunch or quick dinner option later in the week.

Freezing

You can freeze this pasta, but be aware that the sauce may separate a bit after thawing due to the cream. For best results, portion it into freezer-safe containers, let it cool completely, and freeze for up to two months. When you’re ready to enjoy, thaw it in the fridge overnight.

Reheating

Gently reheat Creamy Parmesan Orecchiette with Butternut Squash and Broccolini in a skillet over low heat, adding a splash of milk or more cream to help restore its creamy texture. Microwave works too, stirring halfway through and adding a touch of liquid if needed to loosen up the sauce.

FAQs

Can I substitute another type Main Course

Absolutely! While orecchiette is wonderful for catching the sauce and veggies, you can use penne, shells, or even fusilli if that’s what you have on hand. Just keep an eye on cook times to ensure the pasta stays al dente.

How can I make this dish vegan?

Swap the heavy cream for a plant-based variety and use your favorite vegan Parmesan-style cheese. The result is still luscious and satisfying, with all those flavors shining through.

Is there a way to add more protein?

Crispy pancetta, Italian sausage, or even rotisserie chicken make tasty, protein-packed add-ins. For a vegetarian option, try stirring in some white beans or chickpeas near the end of cooking.

Can I use frozen butternut squash?

Yes, frozen butternut squash works in a pinch and is a great time-saver. Just be sure to thaw and pat it dry before sautéing to avoid excess water in your pan.

What if I can’t find broccolini?

No worries! You can substitute regular broccoli (cut into small florets), kale, or spinach. They’ll all bring a slightly different character, but the dish will be just as delicious.

Final Thoughts

I can hardly wait for you to try Creamy Parmesan Orecchiette with Butternut Squash and Broccolini in your own kitchen. Whether you’re cooking for a cozy night in or gathering loved ones around the table, this is one of those meals that brings everyone together and makes any evening feel a little more special. Happy cooking!

Creamy Parmesan Orecchiette with Butternut Squash and Broccolini Recipe