Name: Orecchiette with Butternut Squash and Sausage
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 5 tablespoons extra-virgin olive oil; 3 cloves garlic, peeled and smashed; 2 Italian sausages (preferably hot), removed from the casings and crumbled (about 6 ounces); 1 pound butternut squash, peeled and cut into 1/2-inch cubes; 1 1/2 tablespoons fresh oregano; 10 ounces orecchiette; 1/2 cup grated Parmesan cheese; Red pepper flakes and/or fresh basil, for topping

Directions

Bring a large pot of salted water to a boil. Combine the olive oil, garlic and sausage in a large nonstick skillet over medium-high heat. Cook, stirring occasionally, until the sausage is cooked through, about 5 minutes. Remove the garlic and sausage with a slotted spoon to a plate, keeping all the oil in the skillet. Add the squash to the skillet; season with salt. Cook, stirring occasionally, until the squash is lightly browned and tender, 8 to 10 minutes. Stir in the oregano.
When you add the squash to the skillet, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain.
Add the sausage and garlic, pasta and 1 cup cooking water to the skillet with the squash. Cook, tossing occasionally, until the pasta is well coated, about 1 minute. Add more of the remaining cooking water if the mixture seems dry; season with salt.
Divide the pasta among bowls. Top with the Parmesan and sprinkle with red pepper flakes and/or basil.

Photograph by Andrew Purcell

Orecchiette with Butternut Squash and Sausage

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