Description
Creamy Parmesan Orecchiette with Butternut Squash and Broccolini is a heartwarming dish that combines rich flavors and comforting textures in every bite. The tender, ear-shaped pasta is enveloped in a velvety sauce made with heavy cream and savory Parmesan, complemented by the sweetness of roasted butternut squash and the vibrant crunch of broccolini. Ideal for cozy dinners or festive gatherings, this recipe is simple to prepare yet elegant enough to impress your guests.
Ingredients
Scale
- 8 oz orecchiette pasta
- 2 cups butternut squash, cubed
- 1 cup broccolini, chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup vegetable broth
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss cubed butternut squash with olive oil, salt, and pepper; spread evenly on the baking sheet. Roast for about 25 minutes until golden brown.
- In boiling salted water, cook orecchiette according to package instructions until al dente. Reserve one cup of pasta water; drain the rest.
- In a skillet over medium heat, add olive oil and sauté minced garlic for about 1 minute. Add broccolini and cook until bright green and tender, about 5 minutes.
- Stir in heavy cream and vegetable broth; mix in grated Parmesan until melted. Adjust sauce consistency with reserved pasta water as needed; season with salt and pepper.
- Combine cooked orecchiette and roasted butternut squash into the sauce, toss gently until well-coated, then serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 540
- Sugar: 6g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 80mg