Name: Creamy Butternut Squash and Mascarpone Orecchiette
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 4 c. butternut squash, cubed (or 15-oz. bag frozen); 1 medium red onion, roughly chopped; 4-5 large cloves garlic, peeled; 2 T. extra virgin olive oil; Sea salt and black pepper, to taste; 1 lb. orecchiette pasta; ¼ c. heavy cream; ½ c. mascarpone cheese; 2 T. unsalted butter; ½ c. Parmesan cheese, freshly grated (plus extra for serving); 2 T. fresh thyme leaves

Mention a cheese sauce and butternut squash isn’t the ingredient you always think about. But the trick is that because it has a creamy flavour when added in the right dish, it can hold up in a cheese sauce without overwhelming the other flavours. Here with this creamy butternut squash and mascarpone orecchiette you can see just how it works!

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What Is Orecchiette?

Orecchiette is an unusual type of pasta that is concave and thinner in the middle than around the edges which gives it a different type of texture. It also makes it perfect for thicker sauces. The name means ‘little ears’ in Italian and it comes from the Apulia region, the heel of the boot that is Italy.

Better Than Cheese Sauce

Something like a simple mac and cheese is always a favourite but this recipe goes beyond just a basic cheese sauce because it has mascarpone in it. This is a creamed cheese that has loads of uses in cooking. It also contains heavy cream and hidden pureed vegetables.

The result is a rich and creamy dish where the vegetable flavours come through. It works perfectly as a main dish (although it may be a bit rich for some!) but also as a side dish alongside roasted or grilled meat. And if your kids are like me and not vegetable fans, just tell them it is cheesy pasta!

What you need to make Butternut Squash Orecchiette

4 c. butternut squash, cubed (or 15-oz. bag frozen)
1 medium red onion, roughly chopped
4-5 large cloves garlic, peeled
2 T. extra virgin olive oil
Sea salt and black pepper, to taste
1 lb. orecchiette pasta
¼ c. heavy cream
½ c. mascarpone cheese
2 T. unsalted butter
½ c. Parmesan cheese, freshly grated (plus extra for serving)
2 T. fresh thyme leaves

How to make the recipe

Pre-heat your oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat. Set aside.

Add butternut squash, red onion, and garlic cloves to a large bowl. Drizzle with the olive oil and season with salt and black pepper, to taste. Gently toss to combine and transfer to the prepared baking sheet. Spread into a single layer without overcrowding.

Place the vegetables in the pre-heated oven and roast for 25-30 minutes, turning halfway through, or until vegetables are fork tender and golden brown.

While the butternut squash mixture is roasting, prepare the orecchiette according to package instructions. Once the pasta is al dente, reserve one cup of the cooking water prior to draining. Return pasta to the pot and set aside.

Remove the roasted vegetables from the oven and carefully transfer to a food processor or a high-speed blender. (Do not overfill). Cover and blend until completely smooth. Add a little of the reserved cooking liquid, if necessary.

Temper the heavy cream by stirring a one or two tablespoons of the hot butternut squash puree to it before adding to the blender. Add the mascarpone cheese and blend until smooth.

Pour the creamy butternut squash sauce into the pot with the pasta and stir to combine. Add some of the reserved cooking liquid to thin out the sauce, as needed.

Stir in the butter, Parmesan cheese, and fresh thyme leaves. Season with additional salt and black pepper, to taste, and serve immediately topped with additional Parmesan cheese, if desired.

Storing the recipe

You can definitely store any unused portions in the fridge for 2-3 days once it has cooled down. It is best not to freeze the pasta with sauce because it has cream in it and this is liable to split.

Recipe tips

You can try adding some pancetta to the recipe if you want to add a bit of meat or alternatively, some cooked and shredded chicken would also work well with the creamy sauces.

Yield: 4 portions