Jalapeño Cornbread
Previous Article
Spiced Rum Babas
Next Article
Butternut Squash Orecchiette
Butternut Squash Orecchiette
Rated 5.0 stars by 1 users
Ingredients
- 8 ounces orecchiette pasta
- ½ butternut squash, cubed
- 3 tablespoons butter
- ½ cup ricotta
-
½ teaspoon Morton & Bassett Sage
-
½ teaspoon Morton & Bassett Italian Seasoning
-
½ teaspoon Morton & Bassett Poppy Seeds
Directions
Cook orecchiette according to package instructions. Reserve ½ cup pasta water and set cooked pasta aside.
In the same pot used to cook the pasta, add reserved pasta water, butternut squash, and butter. Set a lid on the pot, steaming the squash until tender, stirring occasionally (for about 5 minutes). Remove from heat and add M&B Sage and M&B Italian Seasoning and mix.
To serve, top orecchiette with ricotta, butternut squash, and M&B Poppy Seeds.