Creamy Parmesan Orecchiette with Butternut Squash and Broccolini
Creamy Parmesan Orecchiette with Butternut Squash and Broccolini is the ultimate comfort food, perfect for cozy dinners. This delightful dish features tender ear-shaped pasta enveloped in a rich, creamy sauce, complemented by the sweet flavors of roasted butternut squash and the vibrant crunch of broccolini. Easy to prepare and visually appealing, it’s sure to impress family and guests alike!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 8 oz orecchiette pasta
- 2 cups butternut squash, cubed
- 1 cup broccolini, chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup low-sodium chicken or vegetable broth
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss butternut squash cubes in olive oil, salt, and pepper; spread on the baking sheet and roast for 20-25 minutes until tender.
- Cook orecchiette in salted boiling water according to package instructions until al dente; reserve 1 cup of pasta water before draining.
- In a skillet over medium heat, sauté minced garlic in olive oil until fragrant. Add broccolini and cook for about 3 minutes until bright green.
- Pour in heavy cream and broth; stir in Parmesan cheese until melted. If too thick, add reserved pasta water gradually.
- Combine cooked orecchiette and roasted butternut squash into the skillet; toss gently to coat everything in the sauce.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 550
- Sugar: 4g
- Sodium: 720mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 90mg