Orecchiette With Butternut Squash Cinnamon And Mint Recipes

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ORECCHIETTE WITH BUTTERNUT SQUASH AND SAGE



Orecchiette with Butternut Squash and Sage image

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 40m

Number Of Ingredients 8

Coarse salt
12 ounces orecchiette
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small butternut squash, halved and peeled, seeds and pulp scooped and reserved, flesh cut into 1/2-inch pieces (4 cups)
3 tablespoons unsalted butter
1/4 cup packed fresh sage leaves
1 1/3 cups whole-milk ricotta, for serving
Poppy seeds, for serving

Steps:

  • Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water; drain.
  • Meanwhile, heat oil in a large straight-sided skillet over medium heat. Add squash seeds and pulp. Cook, stirring occasionally, until seeds puff and turn golden, 10 minutes. Season with salt; transfer to a plate. Add 2 tablespoons butter to skillet; melt. Add sage and cook, stirring occasionally, until crisp, 2 minutes. Transfer to another plate. Add squash flesh to skillet. Season with salt, cover, and cook, stirring occasionally, until tender, 10 minutes.
  • Stir in pasta, 1/2 cup pasta water, and remaining 1 tablespoon butter. Simmer until thickened slightly, about 2 minutes. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated; season with salt. Top with squash pulp and seeds, sage leaves, ricotta, and poppy seeds. Drizzle with oil and serve.

ORECCHIETTE WITH SQUASH, CHILES, AND HAZELNUTS



Orecchiette with Squash, Chiles, and Hazelnuts image

There are two hits of chile in this dish. It's used early on to infuse the oil, where it mellows. The sprinkle added at the end is more "precocious," says Krajeck. "It's not in every bite, but when it hits you, it makes a big impact."

Provided by Philip Krajeck

Yield Makes 4 servings

Number Of Ingredients 12

1/4 cup blanched hazelnuts
12 ounces fresh orecchiette or other fresh or dried small pasta
Kosher salt
2 tablespoons olive oil
1/2 small butternut squash, peeled, cut into 1/2" pieces (about 2 cups)
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes, divided
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1 tablespoon fresh lemon juice
1/4 cup grated Parmesan plus more for serving
4 tablespoons torn fresh mint leaves, divided
Freshly ground pepper

Steps:

  • Preheat oven to 350°F. Spread out hazelnuts on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 6 minutes. Let cool, then coarsely chop; set aside.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain, reserving 1 cup pasta cooking liquid.
  • Meanwhile, heat oil in a large skillet over medium-high heat. Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes. Add garlic and 1/4 teaspoon red pepper flakes and cook, stirring, just until garlic begins to brown, about 2 minutes. Immediately add 1/2 cup pasta cooking liquid to keep garlic from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until a thick, glossy sauce forms.
  • Add pasta to skillet with squash and sauce and toss to coat. Add lemon juice, 1/4 cup Parmesan, 2 tablespoons mint, and remaining 1/4 teaspoon red pepper flakes and toss to combine; season with salt and pepper.
  • Serve pasta topped with reserved hazelnuts, more Parmesan, and remaining 2 tablespoons mint.
  • DO AHEAD: Hazelnuts can be toasted 5 days ahead. Store airtight at room temperature.

ORECCHIETTE WITH SUMMER SQUASH



Orecchiette with Summer Squash image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

Kosher salt
2 heaping cups orecchiette (about half of a 16-ounce box)
5 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, thinly sliced
3 summer squash (yellow squash and/or zucchini), trimmed, halved lengthwise and thinly sliced crosswise
1/2 cup grated Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Ladle 1 1/2 cups cooking water into a liquid measuring cup and set aside, then drain the pasta in a colander.
  • Meanwhile, heat the olive oil and garlic together in a large pot or Dutch oven over medium-high heat. Cook, stirring, until the garlic is browned, 1 to 2 minutes. Add the squash and 1/2 teaspoon salt. Reduce the heat to medium, cover and cook, stirring occasionally, until the squash is very tender and starting to break down, 6 to 8 minutes.
  • Add 3/4 cup of the reserved cooking water to the squash and bring to a simmer. Cook, stirring and breaking up the squash with a wooden spoon, until the sauce is slightly thickened, about 1 minute. Add the pasta and toss until well coated. Add more cooking water to loosen, as needed. Season with salt.
  • Divide the pasta among bowls. Drizzle with more olive oil and sprinkle with the Parmesan.

ORECCHIETTE WITH BUTTERNUT SQUASH AND SAUSAGE



Orecchiette with Butternut Squash and Sausage image

This full-flavored pasta weeknight dinner is inspired by the classic combination of orecchiette and sausage with garlic and oil. Traditionally paired with broccoli rabe, this version uses butternut squash, which offers a sweet balance to the spicy kick of the sausage. It's then finished with fresh oregano and lots of grated Parmesan cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
5 tablespoons extra-virgin olive oil
3 cloves garlic, peeled and smashed
2 Italian sausages (preferably hot), removed from the casings and crumbled (about 6 ounces)
1 pound butternut squash, peeled and cut into 1/2-inch cubes
1 1/2 tablespoons fresh oregano
10 ounces orecchiette
1/2 cup grated Parmesan cheese
Red pepper flakes and/or fresh basil, for topping

Steps:

  • Bring a large pot of salted water to a boil. Combine the olive oil, garlic and sausage in a large nonstick skillet over medium-high heat. Cook, stirring occasionally, until the sausage is cooked through, about 5 minutes. Remove the garlic and sausage with a slotted spoon to a plate, keeping all the oil in the skillet. Add the squash to the skillet; season with salt. Cook, stirring occasionally, until the squash is lightly browned and tender, 8 to 10 minutes. Stir in the oregano.
  • When you add the squash to the skillet, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain.
  • Add the sausage and garlic, pasta and 1 cup cooking water to the skillet with the squash. Cook, tossing occasionally, until the pasta is well coated, about 1 minute. Add more of the remaining cooking water if the mixture seems dry; season with salt.
  • Divide the pasta among bowls. Top with the Parmesan and sprinkle with red pepper flakes and/or basil.

Nutrition Facts : Calories 650, Fat 34 grams, SaturatedFat 9 grams, Cholesterol 41 milligrams, Sodium 736 milligrams, Carbohydrate 68 grams, Fiber 3 grams, Protein 19 grams, Sugar 3 grams

ORECCHIETTE WITH BUTTERNUT SQUASH, CINNAMON AND MINT



Orecchiette With Butternut Squash, Cinnamon and Mint image

The sweetness of the squash works beautifully with the spiciness of the cinnamon, mint, and red pepper flakes and the saltiness of the cheese. From *Food & Wine*

Provided by lecole54

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb winter squash, cut into 1/2-inch pieces (butternut)
1/2 lb orecchiette
1 tablespoon extra virgin olive oil
1 shallot, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/2 cup parmigiano-reggiano cheese, grated
3 tablespoons mint, roughly chopped

Steps:

  • Step 1 Preheat the oven to 350°. Peel the butternut squash and cut into 1/2-inch squares, discarding the seeds and fibrous parts of the squash. Place the 1/2-inch pieces on a baking tray and season with salt and pepper. Lightly drizzle the olive oil over the top. Cover with foil and bake for 20 minutes until cooked through. Remove from the oven and set aside.
  • Step 2 Cook the pasta in a large pot of boiling salted water, stirring once or twice until al dente, about 7-8 minutes. Drain and reserve 3/4 cup of pasta cooking liquid.
  • Step 3 Meanwhile, heat the olive oil in a large skillet over medium-low heat. Add the shallots, season with kosher salt, and a 1/4 teaspoon of red pepper flakes. Cook until the shallots are translucent. Add 1/8 of a teaspoon of cinnamon to the pan, and stir for 1 to 2 minutes until shallots are evenly coated. Add the pasta water to the pan over low heat while gradually swirling in the butter. A glossy sauce will form in the pan.
  • Step 4 Add the pasta and squash to the pan over medium heat, and toss to coat with the sauce. Add the lemon juice and a 1/4 cup of the Parmesan, stir to combine. Season the pasta with a generous amount of kosher salt and pepper. Sprinkle the pasta with the remaining Parmesan, cinnamon and the chopped mint leaves. Serve immediately.

Nutrition Facts : Calories 379.4, Fat 12.9, SaturatedFat 6, Cholesterol 22.5, Sodium 180.4, Carbohydrate 54.3, Fiber 4, Sugar 4.2, Protein 12.7

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