Barilla® Collezione Orecchiette

with Roasted Butternut Squash

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