Orecchiette with Roasted Butternut Squash

Name: Orecchiette with Roasted Butternut Squash
Prep time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 12 oz. orecchietti or other short pasta; 1 small butternut squash; 1 medium onion; 3 tbsp. finely chopped sage leaves; 1 clove garlic; kosher salt; Pepper; 1/4 c. olive oil; 1/2 c. grated Parmesan cheese

By Woman's Day Kitchen Published: Oct 13, 2014

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Yields:

Prep Time:

25 mins

Total Time:

30 mins

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This hearty vegetarian pasta dish is laden with the sweet and herbaceous fragrances of fall.

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Directions

1. Step 1Arrange a rack in the middle of the oven and heat to 450 degrees F. Cook the pasta according to package directions. Reserve 1 cup of cooking liquid, drain the pasta, and return to the pot.
2. Step 2Meanwhile, peel, seed, and cut the squash into 3-inch pieces. Using a food processor fitted with the large grating disc attachment, coarsely grate the squash.
3. Step 3On a large rimmed baking sheet, toss the squash, onion, and garlic with the sage, 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread the squash mixture in an even layer and roast until the vegetables are tender, 13 to 15 minutes.
4. Step 4Remove from the oven and heat the broiler, arranging the rack 5 to 6 inches from the heat. Broil the vegetables until golden brown, 2 to 3 minutes.
5. Step 5Toss the pasta with 1/2 cup of the reserved pasta water and remaining tablespoon 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.