Back to Orecchiette with Butternut Squash and Sage All Reviews for Orecchiette with Butternut Squash and Sage - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 40 mins total: 40 mins Servings: 4 orecchiette-with-butternut-squash-166-exp-1-d111450.jpg

Ingredients Ingredient Checklist 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

Gallery Read the full recipe after the video.

Recipe Summary prep: 40 mins total: 40 mins Servings: 4 orecchiette-with-butternut-squash-166-exp-1-d111450.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 40 mins total: 40 mins Servings: 4

Recipe Summary

prep: 40 mins total: 40 mins

Servings: 4

prep: 40 mins

total: 40 mins

prep:

40 mins

total:

Servings: 4

4

orecchiette-with-butternut-squash-166-exp-1-d111450.jpg

orecchiette-with-butternut-squash-166-exp-1-d111450.jpg

Ingredients

Ingredients

  • 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

Directions

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.

Reviews (6)

 Add Rating & Review     32 Ratings   5 star values:        13    4 star values:        10    3 star values:        7    2 star values:        1    1 star values:        1

Reviews (6)

Add Rating & Review     32 Ratings   5 star values:        13    4 star values:        10    3 star values:        7    2 star values:        1    1 star values:        1

Add Rating & Review

32 Ratings 5 star values: 13 4 star values: 10 3 star values: 7 2 star values: 1 1 star values: 1

32 Ratings 5 star values: 13 4 star values: 10 3 star values: 7 2 star values: 1 1 star values: 1

32 Ratings 5 star values: 13 4 star values: 10 3 star values: 7 2 star values: 1 1 star values: 1

  • 5 star values: 13 4 star values: 10 3 star values: 7 2 star values: 1 1 star values: 1

    Martha Stewart Member     Rating: 5 stars       01/09/2017   So tasty! The video on this page helped me a lot-kept me from under-roasting the seeds and over-roasting the sage! I cooked some some Italian sausage and diced onions before adding the squash-very yummy!  

Martha Stewart Member     Rating: Unrated       10/10/2016   This was a great recipe; change nothing, perfect as is. Preparation as directed, makes the final assembly "clockwork".  

Martha Stewart Member     Rating: Unrated       12/16/2014   This was really delicious! I especially liked the crisp sage leaves to sprinkle on top but butternut squash is my favorite and I'm starting to really favor orecchiette! I will be making this dish again.  

Martha Stewart Member     Rating: 5 stars       10/25/2014   This was AMAZING, and super easy to make. I can't even think of anything else to say because all I can think about is the leftovers in my fridge. It was that good. Make this, you won't be sorry!

    Martha Stewart Member

    Rating: 5 stars 01/09/2017

So tasty! The video on this page helped me a lot-kept me from under-roasting the seeds and over-roasting the sage! I cooked some some Italian sausage and diced onions before adding the squash-very yummy!

Rating: 5 stars

Rating: Unrated 10/10/2016

This was a great recipe; change nothing, perfect as is. Preparation as directed, makes the final assembly “clockwork”.

Rating: Unrated

Rating: Unrated 12/16/2014

This was really delicious! I especially liked the crisp sage leaves to sprinkle on top but butternut squash is my favorite and I’m starting to really favor orecchiette! I will be making this dish again.

Rating: 5 stars 10/25/2014

This was AMAZING, and super easy to make. I can’t even think of anything else to say because all I can think about is the leftovers in my fridge. It was that good. Make this, you won’t be sorry!

All Reviews for Orecchiette with Butternut Squash and Sage

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Orecchiette with Butternut Squash and Sage

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest