Orecchiette With Summer Squash Food

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

Ingredients

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 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

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

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.

More about "orecchiette with summer squash food"

SPICY SAUSAGE PASTA WITH TOMATOES AND SQUASH - FOOD

Web Aug 25, 2020 Scatter sliced squash and mint over pasta. Drizzle with remaining 1 tablespoon oil, and toss to combine. Let stand until squash …
From foodandwine.com
5/5 (3)
Total Time 30 mins
Cuisine Italian Inspired

Cook pasta in a large pot of generously salted water until very al dente (about 2 minutes less than package directions). Drain pasta, reserving 3/4 cup cooking liquid. Set pasta and cooking liquid aside.
Heat 1 tablespoon oil in a large, deep skillet over medium-high until shimmering. Add sausage in 1-inch clumps, and cook, undisturbed, until browned on bottom, about 3 minutes. Stir and cook, breaking up sausage with a wooden spoon, until almost cooked through, about 2 minutes. Drain and discard drippings, reserving cooked sausage and 1 tablespoon drippings in skillet.
Add harissa to skillet; cook over medium-high, stirring constantly, 30 seconds. Add wine, stirring and scraping up any browned bits from bottom of skillet. Cook, stirring occasionally, until slightly reduced, about 2 minutes. Stir in tomatoes, salt, cooked pasta, and 1/2 cup reserved cooking liquid. Cook, stirring constantly, until a creamy sauce forms and coats pasta, about 3 minutes, gradually stirring in remaining 1/4 cup cooking liquid as needed to reach desired consistency. Remove from heat.
Scatter sliced squash and mint over pasta. Drizzle with remaining 1 tablespoon oil, and toss to combine. Let stand until squash is slightly wilted, about 2 minutes. Season with harissa and salt to taste. Divide pasta among bowls, and top evenly with feta; garnish with sliced mint.

Orecchiette With Summer Squash Food

ORECCHIETTE WITH BUTTERNUT SQUASH AND SAUSAGE

ORECCHIETTE WITH BUTTERNUT SQUASH AND SAGE

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