Dinner for 8

Creamy Squash Orecchiette

Name: Creamy Squash Orecchiette
Total time: 45 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 3 tbsp butter; 2 cloves garlic; 1 1/2 tsp fresh thyme leaves; 3 tbsp flour; 1/2 cup white wine (optional); 2 1/2 cups chicken or vegetable broth; 1/4 cup parmesan cheese; lemon juice to taste (optional); salt to taste (optional); 16 oz orecchiette; 3 cups cubed butternut squash; 3 cups broccolini; olive oil; pumpkin seeds; additional parmesan cheese

Roasted squash and broccolini join orecchiette in a creamy parmesan sauce with garlic, thyme, and broth.

$0.91per serving $

45 minstart to table

8servings

Italian Vegetarian Budget Family Dinners Fall

Ingredients

3 tbsp butter
2 cloves garlic
1 1/2 tsp fresh thyme leaves
3 tbsp flour
1/2 cup white wine (optional)
2 1/2 cups chicken or vegetable broth
1/4 cup parmesan cheese
lemon juice to taste (optional)
salt to taste (optional)
16 oz orecchiette
3 cups cubed butternut squash
3 cups broccolini
olive oil
pumpkin seeds
additional parmesan cheese

Steps

Heat the oven to 425 F and spread the squash and broccolini on a large baking sheet with olive oil.
Roast the vegetables for 20 minutes, stirring once, until tender and lightly browned.
Boil the orecchiette in a large pot of salted water until tender, then drain.
Melt the butter in a 12-inch skillet over medium heat, then cook the garlic and thyme for 1 minute.
Whisk in the flour and cook for 1 minute, then slowly whisk in the broth and wine.
Simmer the sauce for 5 minutes, stir in the parmesan and lemon juice, then add the pasta and vegetables.
Toast the pumpkin seeds in a dry skillet over medium heat for 3 minutes and scatter them with extra parmesan over the pasta.