Butternut Squash & Orecchiette

Butternut Squash & Orecchiette

Gourmet, and aromatic seasonal pasta.

Adapted from BlueApron

Ingredients

Metric System
Servings
  • 2 oz cheese
  • 2 tbsp crème fraîche
  • 2 tbsp butter
  • 6 oz pasta
  • oil
  • salt
  • black pepper
  • 8 oz butternut squash
  • 1.5 sprig rosemary
  • 3 tsp verjus
  • 2 oz water
  • 1 bunch kale
  • 0.3 tsp red pepper flakes
  • 3 tsp capers
  • 2 clove garlic
  • 2 oz walnuts
  • Step 1

    Step 1

    Serve the finished pasta topped with the brown butter walnuts. Garnish with the cheese.

  • 0.25 cup cheese
  • Step 2

    pan

    Turn off the heat and stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired.

  • 2 tbsp crème fraîche
  • Step 3

    pan

    Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated.

    Step 4

    pan

    Add the roasted squash, cooked pasta, butter, and half the reserved pasta cooking water.

  • 1 tbsp butter
  • Step 5

    pot

    Reserving ½ cup of the pasta cooking water, drain thoroughly.

  • 6 oz pasta
  • Step 6

    pot

    Add the pasta.

    Step 7

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.

    Step 8

    sheet pan

    Remove from the oven. Carefully remove and discard the rosemary.

    Step 9

    sheet pan

    Place in oven.

    Step 10

    Place an oven rack in the center of the oven, then set temperature to 450°F.

    Step 11

    sheet pan

    Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer.

  • oil
  • salt
  • black pepper
  • Step 12

    Line a sheet pan with foil. Place the squash and half the whole rosemary sprigs on the foil.

  • 8 oz butternut squash
  • 0.5 sprig rosemary
  • Step 13

    pan

    Add the verjus and water. Cook, stirring constantly, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Turn off the heat.

  • 1 tbsp verjus
  • 0.25 cup water
  • Step 14

    pan

    Cook.

    Step 15

    pan

    Add the chopped kale and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

  • 1 bunch kale
  • 0.25 tsp red pepper flakes
  • salt
  • black pepper
  • Step 16

    pan

    Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened.

    Step 17

    pan

    Add the capers and chopped garlic; season with salt and pepper.

  • 1 tbsp capers
  • 2 clove garlic
  • salt
  • black pepper
  • Step 18

    pan

    Heat a drizzle of olive oil on medium-high until hot.

  • oil
  • Step 19

    pan

    Transfer to a bowl; season with salt and pepper. Wipe out the pan.

  • salt
  • black pepper
  • Step 20

    pan

    Add the chopped walnuts and chopped rosemary. Cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted).

  • 0.25 cup walnuts
  • 1 bunch rosemary
  • Step 21

    pan

    Once melted, cook, stirring constantly, 1 to 2 minutes, or until the butter is lightly browned.

    Step 22

    In a large pan (nonstick, if you have one), heat the butter on medium-high until melted.

  • 1 tbsp butter
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