Butternut Squash. One of the most popular fall squashes in the US. After weeks of patiently watching the plant grow, one squash makes a hearty meal. The veggie can be mashed, roasted, cooked in soups or stews, added in pastas or salads, and on and on it goes. For those that lack the motivation in the kitchen to peel or cut up the squash, don’t hesitate to cook it with the skin on. The skin is edible, but also peels away easily once cooked if you prefer to not eat it. The creaminess also makes it a great base for vegetarian and vegan recipes. Don’t forget that you can also clean and toast/roast your seeds!
Photo: Martha Stewart
Ingredients
Serves 4
Coarse salt
12 ounces orecchiette
2 Tbsp extra-virgin olive oil, plus more for drizzling
1 small butternut squash, halved and peeled, seeds and pulp scooped and reserved, flesh cut into 1/2-inch pieces (4 cups)
3 Tbsp unsalted butter
1/4 cup packed fresh sage leaves
1 1/3 cups whole-milk ricotta, for serving
Poppy seeds, for serving
Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water; drain.
Meanwhile, heat oil in a large straight-sided skillet over medium heat. Add squash seeds and pulp. Cook, stirring occasionally, until seeds puff and turn golden, 10 minutes. Season with salt; transfer to a plate. Add 2 tablespoons butter to skillet; melt. Add sage and cook, stirring occasionally, until crisp, 2 minutes. Transfer to another plate. Add squash flesh to skillet. Season with salt, cover, and cook, stirring occasionally, until tender, 10 minutes.
Stir in pasta, 1/2 cup pasta water, and remaining 1 tablespoon butter. Simmer until thickened slightly, about 2 minutes. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated; season with salt. Top with squash pulp and seeds, sage leaves, ricotta, and poppy seeds. Drizzle with oil and serve.
Recipe from Martha Stewart
