Butternut Squash and Sage Orecchiette

🥘 Ingredients

• butter
  3 tbsp
• butternut squash
  1 lb
• button mushrooms
  8 oz
• chili flakes
  ½ tsp
• garlic
  3 cloves
• olive oil
  2 tbsp
• orecchiette pasta
  8 oz
• parmesan cheese
  ½ cup
• sage
  1 tbsp
• shallot
  1 unit
• sugar
  ¼ tsp

🍳 Cookware

• large pot
• medium bowl
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Add orecchiette pasta and cook, stirring, until al dente, about ⏱️ 15 minutes . Reserve ½ cup pasta cooking water, then drain. Meanwhile, wash and dry all produce. Halve, peel, and thinly slice shallot . Roughly chop sage until you have the desired amount. Thinly slice button mushrooms . Finely chop garlic .

   orecchiette pasta: 8 oz, shallot: 1 unit, sage: 1 tbsp, button mushrooms: 8 oz, garlic: 3 cloves
2. 

   2

   While pasta cooks, in a medium bowl , combine butternut squash and a splash of water. Cover with plastic wrap and poke a few holes in wrap. Microwave until tender, about ⏱️ 2 minutes . Drain if necessary.

   butternut squash: 1 lb
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add butternut squash and sugar . Cook, stirring occasionally, until browned and slightly crispy, ⏱️ 2 minutes . Add shallot and chopped sage. Cook, stirring, until lightly browned, ⏱️ 1 minutes . Add a pinch of chili flakes ; season with salt.

   olive oil: 2 tbsp, sugar: ¼ tsp, chili flakes: ½ tsp
4. 

   4

   Add mushrooms to pan and cook, stirring occasionally, until lightly browned, about ⏱️ 3 minutes . Add garlic and cook until fragrant, about ⏱️ 1 minutes . Season with salt and pepper.
5. 

   5

   Add pasta and butter to pan; stir until butter has melted. Add reserved pasta cooking water and half the parmesan cheese ; stir until thoroughly combined. Season with salt and pepper.

   butter: 3 tbsp, parmesan cheese: ½ cup
6. 

   6

   Divide pasta between bowls. Sprinkle with remaining parmesan cheese and chili flakes (to taste).