Orecchiette With Roasted Butternut Squash Recipe | The Good Stuff with Mary Berg

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a similar crunch and are often less expensive.

Start by cooking the orecchiette in salted water according to package instructions.

While the pasta cooks, prepare the butternut squash by peeling and cubing it.

In a large bowl, toss the butternut squash with olive oil, salt, and black pepper.

Add goat cheese to the butternut squash mixture.

Spread the butternut squash and goat cheese mixture on a baking sheet.

Roast in the oven until everything is golden brown.

Once the pasta is done, reserve some pasta water before draining it.

In the same pan with the roasted butternut squash, add a splash of reserved pasta water to thin the sauce.

Add the drained orecchiette to the pan with the squash and cheese, mixing everything together.

Finish the dish by drizzling with hot honey and garnishing with chopped hazelnuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens