Orecchiette With Roasted Butternut Squash, Kale, And Caramelized Red Onion Recipe

Name: Orecchiette With Roasted Butternut Squash, Kale, And Caramelized Red Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large butternut squash, cut into small cubes, divided; 4 tablespoons olive oil, divided; Salt and pepper, for seasoning; 1 pinch cayenne pepper; 1/4 teaspoon nutmeg; 1 red onion, sliced thinly; 1/2 pound orecchiette; 1 or 2 large cloves garlic, minced; 2 cups chicken broth, divided; 1 bunch kale; 1/2 cup white wine; 1/2 cup heavy cream; 1 ounce goat cheese, optional; 1 tablespoon chopped sage; parmesan cheese, to serve

Servings: persons

1 large butternut squash, cut into small cubes, divided
4 tablespoons olive oil, divided
Salt and pepper, for seasoning
1 pinch cayenne pepper
1/4 teaspoon nutmeg
1 red onion, sliced thinly
1/2 pound orecchiette
1 or 2 large cloves garlic, minced
2 cups chicken broth, divided
1 bunch kale
1/2 cup white wine
1/2 cup heavy cream
1 ounce goat cheese, optional
1 tablespoon chopped sage
parmesan cheese, to serve

1
Preheat oven to 425u00b0 F. Toss all but 1 cup of the butternut squash with 1 tablespoon olive oil, salt, pepper, a pinch of cayenne pepper, and the nutmeg. Roast until butternut squash pieces are tender and caramelized, about 30 minutes. Set aside.
2
Heat 1 tablespoon olive oil in a medium saucepan over low heat. Cook sliced red onions until caramelized, about 30 minutes. Set aside.
3
Heat a pot of water over high heat until boiling. Salt water generously. Cook orecchiette according to package instructions until al dente.
4
Meanwhile, heat another tablespoon of olive oil in a heavy pan over medium-high heat. Cook the remaining cup of butternut squash for approximately 3 minutes. Add garlic and cook for another minute. Add 1/2 cup of the chicken broth and cook until broth is almost completely absorbed.
5
Remove the middle stems from the kale and roughly chop the leaves. Add kale to butternut squash and stir until kale has softened. Add caramelized red onions.
6
Add white wine and cook for 2 minutes. Add remaining chicken broth and reduce, about 10 minutes.
7
Turn heat to low and add the heavy cream. When the pasta is al dente, add it to the pan with the sauce. Add the roasted butternut squash.
8
Loosen sauce with pasta water if needed. Sprinkle with goat cheese (optional), sage, and Parmesan cheese.

708

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 large butternut squash, cut into small cubes, divided, 4 tablespoons olive oil, divided, Salt and pepper, for seasoning, 1 pinch cayenne pepper, and more.

Yes, Orecchiette With Roasted Butternut Squash, Kale, And Caramelized Red Onion 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.

Orecchiette With Roasted Butternut Squash, Kale, And Caramelized Red Onion

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