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Orecchiette with Spinach and Butternut Squash
Orecchiette pasta, fresh spinach, butternut squash and shaved Pecorino Romano cheese made on top of the stove in a skillet.
👥 3 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- peeler
- skillet
- pan
📝 Preparation Steps
1
Wash, rinse and dry the spinach in a salad spinner. Set aside.
fresh spinach4 cups
2
Trim the ends off of the butternut squash; then using a vegetable peeler, peel the squash down to the orangey flesh. Cut the peeled squash in half, scoop and discard the seeds using a spoon; then cut into 1-inch cubes.
diced butternut squash (1-inch cubes)2 cups
3
Heat the oil in a large skillet over medium-high heat; then add the spinach. Cook ⏱️ 1-2 minutes until it starts to wilt; then add the garlic and cook for another minute.
fresh spinach4 cups
4
Next, add the orecchiette pasta, butternut squash and broth. Mix well, reduce heat to low, cover the pan with a lid and cook for ⏱️ 20 minutes. (Check periodically to make sure the liquid has not entirely evaporated before the pasta is cooked through which can happen if the heat is too high. If this happens add a bit more broth until the pasta is cooked through.)
orecchiette pasta2 cupsdiced butternut squash (1-inch cubes)2 cupsbroth (chicken or vegetable)3 cups
5
Once the liquid has absorbed and the pasta is cooked through, remove from the heat, top with the shaved cheese, season with pepper; then serve.
Nutrition Facts
calories
323 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
4 g
sugar Content
6 g
sodium Content
1079 mg
protein Content
11 g
cholesterol Content
9 mg
carbohydrate Content
53 g
saturated Fat Content
2 g
unsaturated Fat Content
5 g
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