BUTTERNUT ORECCHIETTE WITH ARUGULA AND PINE NUTS
Slightly adapted for my tastes from blog "The First Mess"; gorgeous photos there of this vegetarian recipe! Posted here for safekeeping.
Provided by Raquel Grinnell
Categories < 4 Hours
Time 1h15m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Scatter the handful of thyme sprigs across the paper. Rub the halves of squash with 1 tablespoon of olive oil, sprinkle with salt and pepper and lay face down on the thyme sprigs. Place squash in the oven and roast until very tender, about 30 minutes. Remove from the oven and cool.
- Once you can handle the squash, scoop the cooked flesh from the skins into a bowl, discarding the thyme sprigs. Set aside.
- In a large soup pot, heat the remaining 2 tbsp olive oil over medium heat. Add the garlic, thyme and chili flakes, stirring constantly until fragrant, about 1 minute. Add the roasted squash and stir it all up, mashing the squash down into the sautéing aromatics. Add the lemon juice and the vegetable stock, stir until roughly combined and remove from the heat. Puree the squash and garlic mixture in a blender or food processor, adding more liquid if necessary.
- Return the squash sauce to the soup pot over medium heat. Season with a fat pinch of salt and lots of pepper at this point.
- Cook pasta according to package directions. Reserve 1/4 cup of cooking water before draining.
- Once squash sauce is simmering, add cooked pasta, chickpeas, pecorino, arugula and pine nuts, reserving a bit of each for garnish if you like. Add some of the pasta water of you want to loosen the mixture up a bit. Serve hot.
Nutrition Facts : Calories 599, Fat 18.2, SaturatedFat 2.2, Sodium 435.4, Carbohydrate 98.5, Fiber 12.4, Sugar 8.7, Protein 16.5
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Hhh Tggh
[email protected]This dish is so easy to make and it's so flavorful! I love the combination of the butternut squash, orecchiette, and arugula.
Bassant gaber
[email protected]I've made this dish several times and it's always a crowd-pleaser. It's a great dish to serve for a special occasion or for a weeknight meal.
Sang Dolma Tamang
[email protected]This dish is perfect for a fall dinner party. It's elegant and delicious, and it's sure to impress your guests.
Chodhary Arshad
[email protected]I made this dish for a potluck and it was a big hit! Everyone loved the unique flavor combination.
Billieboii
[email protected]This dish is a great way to use up leftover butternut squash. I had some roasted butternut squash in the fridge and I was looking for a way to use it up. This dish was the perfect solution.
Sharron Smith
[email protected]I'm not a huge fan of butternut squash, but I really enjoyed this dish! The squash was roasted perfectly and the flavors were well-balanced.
Dragbob
[email protected]This dish is so easy to make and it's so flavorful! I love the combination of the butternut squash, orecchiette, and arugula.
Zahid Maqbool
[email protected]I've made this dish several times and it's always a crowd-pleaser. It's a great dish to serve for a special occasion or for a weeknight meal.
Fausio marques antonio Marques antonio
[email protected]This dish is perfect for a fall dinner party. It's elegant and delicious, and it's sure to impress your guests.
jony
[email protected]I made this dish for a potluck and it was a big hit! Everyone loved the unique flavor combination.
Ian Patterson
[email protected]This dish is a great way to use up leftover butternut squash. I had some roasted butternut squash in the fridge and I was looking for a way to use it up. This dish was the perfect solution.
Shuvo Shuvo
[email protected]I'm not a huge fan of butternut squash, but I really enjoyed this dish! The squash was roasted perfectly and the flavors were well-balanced.
Michaela DeBiase
[email protected]This dish is so easy to make and it's so delicious! I love the combination of the butternut squash, orecchiette, and arugula.
KGRD Perera
[email protected]I made this dish last night and it was a hit! My family loved the sweet and savory flavors. The butternut squash was perfectly roasted and the orecchiette was cooked perfectly. I will definitely be making this dish again.
Kerri Bonka
[email protected]This butternut squash orecchiette is a great fall dish! The butternut squash is roasted until tender and sweet, and the orecchiette is cooked al dente. The arugula and pine nuts add a nice peppery and nutty flavor.