Creamy Parmesan Orecchiette with Butternut Squash & Broccolini
Updated: Oct 12, 2020
3 Tbsp Butter
2 Cloves Garlic
1-2 Tsp Fresh Thyme Leaves, minced
3 Tbsp Flour
1/2 Cup White Wine
2-3 Cups Chicken or Vegetable Broth
1/4 Cup Parmesan Cheese, plus some for garnish
Lemon Juice to taste
Salt and Pepper
16 Ounces Orecchiette
3 Cups Cubed Butternut Squash
3 Cups Broccolini
Cook the pasta so that it is al dente, according to package directions. Drain and put to side.
While the pasta is cooking, place the butternut squash and broccolini on two separate baking dishes. Drizzle with olive oil, salt and pepper, and roast at 400 degrees for about 20-30 minutes, until tender but not falling apart.
Meanwhile, for the 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 floury taste. Add the wine and whisk to incorporate. Add the broth, 1/2 cup at a time, and whisk to mix. When thickened slightly, add more liquid. Finish with the parmesan cheese, lemon juice and salt to taste. Sauce should be smooth and light.
When everything is done cooking, toss all together in a large dish and top generously with pumpkin seeds and parmesan cheese. Season with salt and pepper.