Description

Indulge in the comforting flavors of this creamy Parmesan orecchiette dish featuring tender butternut squash, vibrant broccolini, and a hint of garlic, all brought together in a luscious sauce. Perfect for a cozy night in or a gathering with loved ones.

Ingredients

Orecchiette Pasta:

12 oz orecchiette pasta

Vegetables:

2 tablespoons olive oil
2 cups butternut squash, peeled and cubed (½-inch pieces)
1 bunch broccolini, trimmed and chopped
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)

Sauce:

3/4 cup heavy cream
1/2 cup grated Parmesan cheese (plus more for serving)
Salt and black pepper, to taste
1 tablespoon lemon juice (optional, for brightness)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook orecchiette until al dente, then drain and set aside.
Sauté Vegetables: In a skillet, sauté butternut squash until golden, then add broccolini, garlic, and red pepper flakes.
Make the Sauce: Reduce heat, add cream and Parmesan until smooth. Toss in pasta.
Season and Serve: Season with salt, pepper, and lemon juice. Serve topped with Parmesan and olive oil.

Notes

You can substitute kale or spinach for the broccolini if preferred.
Add crispy pancetta or sausage for a protein boost.
To make it lighter, swap heavy cream for half-and-half or a plant-based alternative.