Creamy Butternut Squash and Mascarpone Orecchiette
Thanks to a blend of heavy cream, mascarpone cheese, butter, and Parmesan cheese, this delicious dish is so rich and decadent you may find it is best served as a side dish instead of a main course.
Ingredients
- 4 c. butternut squash cubed (or 15-oz. bag frozen)
- 1 medium red onion
- roughly chopped 4-5 large cloves garlic
- 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
Instructions
- 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.