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Creamy Parmesan Orecchiette With Butternut Squash And Broccolini Recipe

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This recipe for Creamy Parmesan Orecchiette With Butternut Squash And Broccolini is from Grandma's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Sauce:

3 tablespoons butter
2 cloves garlic
1–2 teaspoons fresh thyme leaves, minced
3 tablespoons flour
1/2 cup white wine (optional)
2–3 cups chicken or vegetable broth, or milk
1/4 cup Parmesan cheese
lemon juice to taste
salt to taste

For the Pasta:

16 ounces orecchiette
3 cups cubed butternut squash
3 cups broccolini
olive oil, salt, and pepper
pumpkin seeds
additional Parmesan cheese
Directions:
Directions:
SAUCE: Melt the butter over medium heat. Add the garlic and thyme and saute until soft. Add the flour and whisk until smooth – let it cook for a few minutes to avoid a floury taste. Add the wine and whisk to incorporate. Add the broth or milk, 1/2 cup at a time, and whisk to incorporate. When thickened slightly, add more liquid. Finish with the Parmesan cheese, lemon juice, and salt to taste. Sauce should be smooth and light.

VEGETABLES: Place the veggies on two separate baking sheets. Drizzle with a little olive oil, salt, and pepper, and roast at 400 degrees for about 20-30 minutes, until tender but not falling apart.

PASTA: Cook the pasta according to package directions. Set aside.

FINISH: Toss everything together (sauce, pasta, vegetables, additional broth as needed to keep it loose) and top generously with pumpkin seeds and Parmesan cheese. Season with salt and pepper.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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