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Barilla® Collezione Orecchiette with Roasted Butternut Squash

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Barilla® Collezione Orecchiette with Roasted Butternut Squash

40 minutes total

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.

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