Best 3 Orecchiette With Butternut Squash And Sage Recipes
Indulge in a symphony of flavors with our carefully curated collection of orecchiette recipes, each offering a unique culinary journey. Embark on a tasteful adventure as we explore the delightful combination of orecchiette with butternut squash and sage, a dish that tantalizes the taste buds with its creamy texture and aromatic herbs. Discover the secrets behind this harmonious blend of flavors and learn how to create this delectable dish in your own kitchen.
Additionally, we present a tempting array of orecchiette recipes that cater to various dietary preferences and culinary desires. From the classic orecchiette with broccoli rabe and sausage, a beloved Italian staple, to the innovative orecchiette with roasted eggplant and pine nuts, a vegetarian delight, our selection offers something for every palate. Dive into the vibrant flavors of orecchiette with sun-dried tomatoes and arugula, a dish that bursts with Mediterranean zest. Experience the comforting embrace of orecchiette with braised short ribs, a hearty and satisfying meal that warms the soul. Unleash your creativity with orecchiette with pesto and green beans, a vibrant and flavorful combination that showcases the versatility of this beloved pasta.
ORECCHIETTE WITH BUTTERNUT SQUASH AND SAGE
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water; drain.
- Meanwhile, heat oil in a large straight-sided skillet over medium heat. Add squash seeds and pulp. Cook, stirring occasionally, until seeds puff and turn golden, 10 minutes. Season with salt; transfer to a plate. Add 2 tablespoons butter to skillet; melt. Add sage and cook, stirring occasionally, until crisp, 2 minutes. Transfer to another plate. Add squash flesh to skillet. Season with salt, cover, and cook, stirring occasionally, until tender, 10 minutes.
- Stir in pasta, 1/2 cup pasta water, and remaining 1 tablespoon butter. Simmer until thickened slightly, about 2 minutes. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated; season with salt. Top with squash pulp and seeds, sage leaves, ricotta, and poppy seeds. Drizzle with oil and serve.
ORECCHIETTE WITH BUTTERNUT SQUASH AND SAUSAGE
This full-flavored pasta weeknight dinner is inspired by the classic combination of orecchiette and sausage with garlic and oil. Traditionally paired with broccoli rabe, this version uses butternut squash, which offers a sweet balance to the spicy kick of the sausage. It's then finished with fresh oregano and lots of grated Parmesan cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Combine the olive oil, garlic and sausage in a large nonstick skillet over medium-high heat. Cook, stirring occasionally, until the sausage is cooked through, about 5 minutes. Remove the garlic and sausage with a slotted spoon to a plate, keeping all the oil in the skillet. Add the squash to the skillet; season with salt. Cook, stirring occasionally, until the squash is lightly browned and tender, 8 to 10 minutes. Stir in the oregano.
- When you add the squash to the skillet, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain.
- Add the sausage and garlic, pasta and 1 cup cooking water to the skillet with the squash. Cook, tossing occasionally, until the pasta is well coated, about 1 minute. Add more of the remaining cooking water if the mixture seems dry; season with salt.
- Divide the pasta among bowls. Top with the Parmesan and sprinkle with red pepper flakes and/or basil.
Nutrition Facts : Calories 650, Fat 34 grams, SaturatedFat 9 grams, Cholesterol 41 milligrams, Sodium 736 milligrams, Carbohydrate 68 grams, Fiber 3 grams, Protein 19 grams, Sugar 3 grams
ORICHETTE PASTA WITH BUTTERNUT SQUASH, SAGE & ITALIAN SAUSAG
This is really amazing, colorful and oh so tasty! The combination of sweet squash combined with sage, sweet or spicy Italian sausage is incredible! The Orichette pasta, "Little lamb ears" is perfect for this dish. I cooked the squash and sausage ahead of time, and set aside. This worked well since everything is heated through before cooking. This recipe was passed along to me from a GF. She's been bragging on it for years. I finally made it and now wonder WTH took me so long! From: Traditional Home, Sept. 2006 Although this recipe states that it serves 6-8, I think it serves 4-6 as a main dish. Serve with a green salad and sautéed haricot verts, some crusty bread and you have a lovely meal! Oh, don't forget the vino :D
Provided by Chicagoland Chef du
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil water (salted) for pasta.
- Heat large skillet over med-high heat. Add olive oil; swirl to coat pan.
- Add squash and cook 5-6 minutes until browned and caramelized, tossing until all sides are browned. Transfer to bowl. *This can be done ahead of time.
- Add sausage to pan and cook until well browned. Drain. Return sausage to pan.
- Stir in garlic and crushed red pepper, if using, and cook 1 minute.
- Add white wine and simmer, uncovered, 1-2 minutes stirring constantly and scraping pan to loosen any brown bits. *This can be done ahead of time.
- As a time saver: At this point you can set the squash and sausage aside.
- Return squash to pan; add chicken broth and sage. Bring to boil and reduce heat. Cover and simmer, stirring occasionally, until squash is very tender, about 10-12 minutes.
- Add pasta to the boiling water for pasta. Cook pasta according to package directions. When al dente, drain well.
- Add pasta to squash & sausage mixture, then cook and stir for 2 minutes.
- Add paremesan, pepper , season to taste with salt. Serve.
Nutrition Facts : Calories 638.7, Fat 23.6, SaturatedFat 8, Cholesterol 53.6, Sodium 1058.5, Carbohydrate 68.7, Fiber 5.9, Sugar 5.6, Protein 37.6
Tips:
- Select the right butternut squash: Look for a squash that is firm and heavy for its size. The skin should be smooth and free of blemishes.
- Roast the butternut squash properly: Preheat the oven to 425°F (220°C) and toss the squash cubes with olive oil, salt, and pepper. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized.
- Use fresh herbs: Fresh sage and thyme will add a lot of flavor to the dish. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
- Don't overcook the orecchiette: Orecchiette should be cooked al dente, which means it should have a slight bite to it. Cook the orecchiette according to the package directions, then drain and reserve.
- Add the sauce to the pasta immediately: The sauce will help to keep the pasta from sticking together. If you're not serving the pasta right away, you can toss it with a little olive oil to prevent it from sticking.
Conclusion:
This orecchiette with butternut squash and sage is a delicious and easy-to-make dish that is perfect for a weeknight meal. The roasted butternut squash adds a sweet and savory flavor to the dish, while the fresh sage and thyme add a touch of herbal flavor. The orecchiette pasta is a great choice for this dish because it holds the sauce well. This dish is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
