Orecchiette: With Butternut Squash, Leeks, And Sage
15m prep 25m cook 50m ready
Orecchiette pasta is simmered in a creamy butternut squash sauce with leeks and sage, then topped with ricotta and Parmesan and broiled until golden. This vegetarian dish is rich, savory, and slightly sweet.
Ingredients
- 118 ml whole-milk ricotta cheese
- 118 ml shredded Parmesan cheese
- 4.93 ml fresh lemon zest
- Kosher salt
- freshly ground black pepper
- 14.8 ml high-heat oil, such as canola or safflower
- 1 medium leek halved lengthwise, cleaned, and thinly sliced
- 2 frozen butternut squash thawed and drained
- 3 garlic minced
- 29.6 ml fresh sage chopped
- 59.1 ml dry white wine
- 170 g orecchiette pasta
- 355 ml milk, water, or vegetable broth
- 237 ml half-and-half
Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 774 mg
- Iron: 4.3 mg
- Magnesium: 84.9 mg
- Phosphorus: 539 mg
- Potassium: 996 mg
- Zinc: 3.15 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 118 ml whole-milk ricotta cheese
- 118 ml shredded Parmesan cheese
- 4.93 ml fresh lemon zest
- Kosher salt
- freshly ground black pepper
- 14.8 ml high-heat oil, such as canola or safflower
- 59.1 ml dry white wine
- 170 g orecchiette pasta
- 355 ml milk, water, or vegetable broth
- 237 ml half-and-half
Prepare
- 1 medium leek, halved lengthwise, cleaned, and thinly sliced
- 2 frozen butternut squash, thawed and drained
- Mince 3 garlic
- Chop 29.6 ml fresh sage
Let's Cook
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Step 1.
In a small bowl, combine ½ cup whole-milk ricotta cheese, ½ cup shredded Parmesan cheese, and 1 teaspoon fresh lemon zest. Season with kosher salt and freshly ground black pepper to taste. Set aside.
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Step 2.
Heat 1 tablespoon high-heat oil (such as canola or safflower) in a 10-inch skillet over medium heat. Add the sliced leek (white and light-green parts only, from about 1 pound leeks) and cook until softened and just starting to brown, about 5 minutes.
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Step 3.
Stir in 2 (10-ounce) bags thawed and drained frozen butternut squash, 3 minced medium garlic cloves, and 2 tablespoons chopped fresh sage. Cook until fragrant, about 1 minute. Season with salt and pepper. Add ¼ cup dry white wine and cook until almost completely evaporated, about 1 minute.
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Step 4.
Add 6 ounces (about 2 cups dry) orecchiette pasta to the skillet, then carefully stir in 1½ cups milk (or water or vegetable broth) and 1 cup half-and-half. Bring to a simmer and cook, stirring gently and often, uncovered, until the pasta is tender and the liquid has thickened, about 15 minutes. Add a splash more milk during cooking if needed. Season with additional salt and pepper to taste.
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Step 5.
While the pasta simmers, preheat the broiler to high with the rack positioned in the top half of the oven.
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Step 6.
Dollop the ricotta mixture evenly over the top of the cooked pasta. Transfer the skillet to the oven and broil until the cheese is melted and just starting to develop golden spots, about 4 minutes. Carefully remove from the oven and let cool for 10 minutes before serving.
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