Barilla® Collezione Orecchiette with Roasted Butternut Squash
Barilla® Collezione Orecchiette with Roasted Butternut Squash
40 minutes total
- Classic Blue Box
- Dairy/Cream
- Extra Virgin Olive Oil
- Fall Recipes
- Gatherings
- Mushroom
- No Meat
- Weekend
- Weeknight
Collezione Orecchiette pasta is no longer available in the US. Barilla® Medium Shells or Al Bronzo Conchiglie can be substituted for Orecchiette pasta.
Ingredients
Serves 6
| 1 | Box Barilla® Collezione Orecchiette |
| 4 | Tablespoons extra virgin olive oil, divided |
| 1 | Leek, cut in rondels |
| ½ | Butternut squash, small diced |
| 1 | Ounce dry porcini mushrooms, reconstituted, roughly chopped |
| ½ | Cup Parmigiano-Reggiano cheese, grated, divided |
| ½ | Cup microgreens, divided |
| 1 | Tablespoon butter |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Heat oven to 400°F. Bring a large pot of water to a boil.
Step 2
Season squash with half the olive oil, salt and pepper; roast in oven until slightly browned and thoroughly cooked, about 15 minutes.
Step 3
In a skillet, sauté leek with remaining olive oil, 3–4 minutes, add mushrooms, season with salt and pepper, set aside.
Step 4
Meanwhile, cook pasta; remove from heat 2 minutes prior to recommended cook time.
Step 5
Drain, reserving 1 cup pasta water, set pasta aside.
Step 6
Stir pasta water into sautéed leek and mushrooms, add roasted squash, and bring to a simmer.
Step 7
Add mixture to pasta, toss over high heat for 2 minutes. Turn off heat, stir in butter, half the microgreens and half the cheese.
Step 8
Serve topped with remaining greens and cheese.