Butternut Orecchiette with Spinach and Pine Nuts
- Number of Servings: 5
Ingredients
sauce:1 butternut squash, halved lengthwise1 tbsp olive oilsalt and pepperhandful of thyme sprigs (optional)1 tbsp olive oil2 cloves of garlic, peeled and minced2 sprigs of thyme, leaves removed and choppedchili flakes (optional)juice of 1/2 a lemon1 cup vegetable stockpasta:2 cups dried orecchiette (or other small pasta)1.5 cups cooked navy beansbig handful (1/2 cup) grated pecorino, or parmeggiano or grana podano etc.2 big handfuls of washed baby spinach1/4 cup toasted pine nuts
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Scatter the handful of thyme sprigs across the paper. Rub the halves of squash with the oil, sprinkle with salt and pepper and lay face down on the thyme sprigs. Place squash in the oven and roast until very tender, about 30 minutes. Remove from the oven and cool.
Once you can handle the squash, scoop the cooked flesh from the skins into a bowl, discarding the thyme sprigs. Set aside.
In a large soup pot, heat the remaining olive oil over medium heat. Add the garlic, thyme and chili flakes, stirring constantly until fragrant, about 1 minute. Add the roasted squash and stir it all up, mashing the squash down into the sautéing aromatics. Add the lemon juice and the vegetable stock, stir until roughly combined and remove from the heat. Puree the squash and garlic mixture in a blender or food processor, or use a potato masher adding more liquid if necessary.
Return the squash sauce to the soup pot over medium heat. Season with a fat pinch of salt and lots of pepper at this point.
Cook pasta according to package directions. Reserve 1/2 cup of cooking water before draining.
Once squash sauce is simmering, add cooked pasta, beans, pecorino, spinach and pine nuts, reserving a bit of each for garnish if you like. Add some of the pasta water of you want to loosen the mixture up a bit. Serve hot.
Serving Size: 5 big bowls
Number of Servings: 5
Recipe submitted by SparkPeople user CATCH23.
Once you can handle the squash, scoop the cooked flesh from the skins into a bowl, discarding the thyme sprigs. Set aside.
In a large soup pot, heat the remaining olive oil over medium heat. Add the garlic, thyme and chili flakes, stirring constantly until fragrant, about 1 minute. Add the roasted squash and stir it all up, mashing the squash down into the sautéing aromatics. Add the lemon juice and the vegetable stock, stir until roughly combined and remove from the heat. Puree the squash and garlic mixture in a blender or food processor, or use a potato masher adding more liquid if necessary.
Return the squash sauce to the soup pot over medium heat. Season with a fat pinch of salt and lots of pepper at this point.
Cook pasta according to package directions. Reserve 1/2 cup of cooking water before draining.
Once squash sauce is simmering, add cooked pasta, beans, pecorino, spinach and pine nuts, reserving a bit of each for garnish if you like. Add some of the pasta water of you want to loosen the mixture up a bit. Serve hot.
Serving Size: 5 big bowls
Number of Servings: 5
Recipe submitted by SparkPeople user CATCH23.
Nutritional Info Amount Per Serving
- Calories: 602.8
- Total Fat: 13.1 g
- Cholesterol: 0.0 mg
- Sodium: 624.0 mg
- Total Carbs: 105.4 g
- Dietary Fiber: 16.2 g
- Protein: 22.1 g
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