Orecchiette with Butternut Squash, Cinnamon and Min

Name: Orecchiette with Butternut Squash, Cinnamon and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small butternut squash (about 1 pound), peeled and cut into 1/2-inch pieces; 1/2 pound orecchiette pasta; 3/4 cup pasta water; 1 tablespoon extra virgin olive oil; 1 shallot, minced; 1/4 teaspoon red pepper flakes; 1/4 teaspoon ground cinnamon; 2 tablespoons unsalted butter; 1 tablespoon fresh lemon juice; 1/2 cup grated Parmigiano-Reggiano; 3 tablespoons mint, roughly chopped

Servings: persons

1 small butternut squash (about 1 pound), peeled and cut into 1/2-inch pieces
1/2 pound orecchiette pasta
3/4 cup pasta water
1 tablespoon extra virgin olive oil
1 shallot, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/2 cup grated Parmigiano-Reggiano
3 tablespoons mint, roughly chopped

1
Preheat the oven to 350.
2
Peel the butternut squash and cut into 1/2-inch squares, discarding the seeds and fibrous parts of the squash.
3
Place the 1/2-inch pieces on a baking tray and season with salt and pepper.
4
Lightly drizzle the olive oil over the top.
5
Cover with foil and bake for 20 minutes until cooked through.
6
Remove from the oven and set aside.
7
Cook the pasta in a large pot of boiling salted water, stirring once or twice until al dente, about 7-8 minutes.
8
Drain and reserve 3/4 cup of pasta cooking liquid.
9
Meanwhile, heat the olive oil in a large skillet over medium-low heat.
10
Add the shallots, season with kosher salt, and a 1/4 teaspoon of red pepper flakes.
11
Cook until the shallots are translucent.
12
Add 1/8 of a teaspoon of cinnamon to the pan, and stir for 1 to 2 minutes until shallots are evenly coated.
13
Add the pasta water to the pan over low heat while gradually swirling in the butter.
14
A glossy sauce will form in the pan.
15
Add the pasta and squash to the pan over medium heat, and toss to coat with the sauce.
16
Add the lemon juice and a 1/4 cup of the Parmesan, stir to combine.
17
Season the pasta with a generous amount of kosher salt and pepper.
18
Sprinkle the pasta with the remaining Parmesan, cinnamon and the chopped mint leaves.
19
Serve immediately.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small butternut squash (about 1 pound), peeled and cut into 1/2-inch pieces, 1/2 pound orecchiette pasta, 3/4 cup pasta water, 1 tablespoon extra virgin olive oil, and more.

Yes, Orecchiette with Butternut Squash, Cinnamon and Mint falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orecchiette with Butternut Squash, Cinnamon and Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions