Fall is the perfect season to indulge in rich, comforting dishes that warm the soul. One of the standout recipes for this time of year is the Creamy Parmesan Orecchiette with Butternut Squash and Broccolini. This dish combines the nutty sweetness of roasted butternut squash with the vibrant, slightly bitter taste of broccolini, all enveloped in a creamy, garlicky Parmesan sauce. Orecchiette, with its unique shape that holds the sauce perfectly, adds the perfect texture to this meal. Whether you’re looking for a cozy weeknight dinner or something special for a weekend gathering, this recipe is sure to impress.
Why You’ll Love This Recipe
This recipe is not just another pasta dish—it’s an experience. The combination of butternut squash and broccolini brings together a harmony of flavors and textures that are truly satisfying. The creamy Parmesan sauce ties everything together with its rich, savory taste, making every bite a delight. Plus, the use of orecchiette pasta ensures that the sauce clings to each piece, delivering maximum flavor.
Another reason to love this recipe is its versatility. While it’s perfect as a vegetarian main dish, you can easily add protein, such as chicken, to make it even heartier. This dish also pairs wonderfully with a crisp white wine, making it an ideal choice for a cozy dinner party or a simple family meal.
Step-by-Step Cooking Instructions
1. Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and drizzle with olive oil. Season with salt and pepper, then toss to coat the squash evenly. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized on the edges. Set aside once done.
Tip: Roasting the butternut squash brings out its natural sweetness and adds depth of flavor to the dish. Make sure to cut the squash into uniform pieces to ensure even cooking.
2. Prepare the Broccolini
While the butternut squash is roasting, bring a large pot of salted water to a boil. Add the broccolini and blanch for 2-3 minutes, until it turns bright green and slightly tender. Remove the broccolini with a slotted spoon and immediately transfer it to a bowl of ice water to stop the cooking process. Drain and set aside.
Tip: Blanching the broccolini helps maintain its vibrant color and crisp-tender texture, which adds a nice contrast to the creamy sauce.
3. Cook the Orecchiette Pasta
In the same pot of boiling water, add the orecchiette pasta and cook according to the package instructions until al dente. Orecchiette, which means “little ears” in Italian, is perfect for this dish because its shape holds the sauce well. Once cooked, drain the pasta, reserving about 1/2 cup of the pasta water.
Tip: If you’re looking for a gluten-free option, you can substitute orecchiette with Banza pasta made from chickpeas, which also holds up well in creamy sauces.
4. Make the Creamy Parmesan Sauce
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and nutmeg, then season with salt and pepper to taste. Continue to cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
Tip: For a lighter version of the sauce, you can substitute half of the heavy cream with whole milk. This will still give you a creamy texture but with fewer calories.
5. Combine Everything
Add the cooked orecchiette, roasted butternut squash, and blanched broccolini to the skillet with the creamy Parmesan sauce. Gently toss everything together, ensuring the pasta and vegetables are evenly coated with the sauce. If the sauce is too thick, add some of the reserved pasta water a little at a time until you reach your desired consistency.
Tip: For an extra burst of flavor, consider adding a pinch of red pepper flakes or a squeeze of fresh lemon juice to the dish before serving.
6. Serve and Enjoy
Transfer the Creamy Parmesan Orecchiette with Butternut Squash and Broccolini to a serving platter or individual bowls. Garnish with fresh basil or parsley, and if desired, top with grilled chicken slices for added protein. Serve immediately and enjoy the creamy, comforting flavors of this dish.
Tip: This dish pairs beautifully with a crisp white wine like Sauvignon Blanc or a light red wine like Pinot Noir. Serve with a simple green salad and some crusty bread to round out the meal.
Nutritional Information
Here’s a general breakdown of the nutritional content for this recipe:
- Calories: 450 per serving (based on four servings)
- Protein: 12g
- Carbohydrates: 58g
- Fat: 20g
- Fiber: 7g
- Sugar: 6g
Note: Nutritional values are approximate and can vary depending on the exact ingredients and quantities used.
Serving Suggestions
This Creamy Parmesan Orecchiette with Butternut Squash and Broccolini is a versatile dish that can be served in various ways:
- As a Main Course: Enjoy it on its own as a hearty vegetarian meal.
- With Protein: Add grilled chicken, shrimp, or even sausage to make it more filling.
- Paired with Wine: As mentioned earlier, pair it with a crisp white wine or a light red wine for a complete dining experience.
- Family-Style: Serve it in a large bowl at the center of the table for a family-style dinner.
Common Questions and Troubleshooting
What can I use as a substitute for orecchiette pasta?
If you can’t find orecchiette, zucchette pasta or any other small, cup-shaped pasta like cavatelli or small shells will work well. These shapes are great for holding onto the sauce.
Can I make this dish vegan?
Yes, you can make a vegan version by substituting the heavy cream with a plant-based cream, like coconut cream or cashew cream, and using a vegan Parmesan cheese alternative. Just make sure all other ingredients align with your dietary preferences.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if needed.
Can I freeze this dish?
While the pasta and sauce can be frozen, the texture of the sauce may change slightly upon reheating. If you do freeze it, store it in an airtight container and reheat it slowly on the stovetop, stirring occasionally.
Creamy Parmesan Orecchiette with Butternut Squash and Broccolini
Ingredients
- 3 tbsp butter
- 2 cloves garlic, minced
- 1-2 tsp fresh thyme, minced
- 3 tbsp flour
- 2-3 cups chicken or vegetable broth (or milk)
- 1/4 cup Parmesan cheese
- 16 oz orecchiette pasta
- 3 cups cubed butternut squash
- 3 cups broccolini
- Olive oil, salt, and pepper
- Pumpkin seeds
- Additional Parmesan cheese
Instructions
- Melt butter and sauté garlic and thyme. Add flour, then broth/milk gradually. Stir in Parmesan.
- Roast squash and broccolini at 400°F for 20-30 mins.
- Cook pasta. Toss pasta, veggies, and sauce together. Garnish with pumpkin seeds and extra Parmesan.
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