Butternut Squash and Sage Orecchiette

Name: Butternut Squash and Sage Orecchiette with Button Mushrooms and Parmesan
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 6 ounce Orecchiette Pasta; 1 unit Shallot; ¼ ounce Sage; 2 clove Garlic; 8 ounce Butternut Squash; 4 ounce Button Mushrooms; 1 teaspoon Chili Flakes; ¼ cup Parmesan Cheese; 2 teaspoon Olive Oil; ¼ teaspoon Sugar; 3 tablespoon Butter; Salt; Pepper

with Button Mushrooms and Parmesan

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Orecchiette literally means, “little ears.” A very fitting noodle for this dish, as this bowl of pasta is like music to ours. It’s bursting with peak-season produce like sweet, tender butternut squash and earthy mushrooms. Everything is tossed with fresh sage and garlicky herb butter, then sprinkled with Parmesan. Add some chili flakes, too, if you crave a kick. Listen closely, is that a dinner bell?

Tags:

Spicy

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

6 ounce

Orecchiette Pasta

(Contains: Wheat)

1 unit

Shallot

¼ ounce

Sage

2 clove

Garlic

8 ounce

Butternut Squash

4 ounce

Button Mushrooms

1 teaspoon

Chili Flakes

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

2 teaspoon

Olive Oil

¼ teaspoon

Sugar

3 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2803 kJ

Calories670 kcal

Fat29 g

Saturated Fat15 g

Carbohydrate90 g

Sugar10 g

Dietary Fiber9 g

Protein19 g

Cholesterol60 mg

Sodium180 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Bowl

•Plastic Wrap

•Large Pan

Instructions

PDF

Bring a large pot of salted water to a boil. Add pasta and cook, stirring, until al dente, 15-17 minutes. Reserve ½ cup pasta cooking water, then drain. Meanwhile, wash and dry all produce. Halve, peel, and thinly slice shallot. Roughly chop sage leaves until you have 1 TBSP. Thinly slice mushrooms. Finely chop garlic.

While pasta cooks, in a medium microwave-safe bowl, combine butternut squash and a splash of water. Cover with plastic wrap and poke a few holes in wrap. Microwave until tender, about 2 minutes. Drain if necessary.

Heat a large drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add butternut squash and ¼ tsp sugar. Cook, stirring occasionally, until browned and slightly crispy, 2-3 minutes. Add shallot and chopped sage. Cook, stirring, until lightly browned, 1-2 minutes. Add a pinch of chili flakes; season with salt.

Add mushrooms to pan and cook, stirring occasionally, until lightly browned, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper.

Add pasta and 3 TBSP butter to pan; stir until butter has melted. Add reserved pasta cooking water and half the Parmesan; stir until thoroughly combined. Season with salt and pepper.