Barilla® Collezione Orecchiette

with Roasted Butternut Squash

  • Prep
  • Cook
  • Skill


Ingredients for 6 people

  • 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
  • Salt and black pepper to taste


  1. 1
    Heat oven to 400°F. Bring a large pot of water to a boil.
  2. 2
    Season squash with half the olive oil, salt and pepper; roast in oven until slightly browned and thoroughly cooked, about 15 minutes.
  3. 3
    In a skillet, sauté leek with remaining olive oil, 3–4 minutes, add mushrooms, season with salt and pepper, set aside.
  4. 4
    Meanwhile, cook pasta; remove from heat 2 minutes prior to recommended cook time.
  5. 5
    Drain, reserving 1 cup pasta water, set pasta aside.
  6. 6
    Stir pasta water into sautéed leek and mushrooms, add roasted squash, and bring to a simmer.
  7. 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.
  8. 8
    Serve topped with remaining greens and cheese.

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies