Barilla® Collezione Orecchiette

with Roasted Butternut Squash

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  • Prep
  • Cook
  • Skill
    Casual


Ingredients

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

Instructions

  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.

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