HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconButternut Squash And Sage Orecchiette
Butternut Squash and Sage Orecchiette

Butternut Squash and Sage Orecchiette

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?


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 ounce

Orecchiette Pasta


1 unit


¼ ounce


2 clove


8 ounce

Butternut Squash

4 ounce

Button Mushrooms

1 teaspoon

Chili Flakes

¼ cup

Parmesan Cheese


Not included in your delivery

2 teaspoon

Olive Oil

¼ teaspoon


3 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Medium Bowl
Plastic Wrap
Large Pan
Instructionsarrow up iconarrow up icon
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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.


Divide pasta between bowls. Sprinkle with remaining Parmesan and chili flakes (to taste).