Orecchiette! I don’t know whether I love this pasta shape because of its versatility or its fabulous name (probably both!). It holds sauces perfectly and cooks evenly for a larger pasta shape. Even if it’s named after a “little ear,” it looks more like a flying saucer to me. This dish is so very simple to make, but the taste is deep and delicious. It’s a true comfort food for sure. It’s great as a side or a main dish and reheats nicely. Sprinkle a bit of smoked paprika and flaked salt on the top just before serving. Use gluten-free pasta for a gluten-free dish.
Try this other pasta and butternut squash recipe:
Savory Butternut Squash and Pasta
Orechiette with Butternut Squash and Caramelized Onions
Prep
Cook
Total
Yield 4-5 servings
Ingredients
- 1 medium butternut squash (about 2 lbs)
- 10 ounces orecchiette pasta (dried)
- 2 cloves garlic, peeled and sliced
- 1 large onion (any color), peeled and thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 1 tablespoon nutritional yeast
- 1 teaspoon smoked paprika plus more for garnish
- fine sea salt and fresh black pepper
Instructions
Cut the squash in half lengthwise. Place the halves face down on a lightly oiled baking sheet. Roast at 375 degrees (F) for approximately 45 minutes or until the squash can be pierced easily with a knife. Remove the squash from the oven and let it cool until it can be handled. Peel the skin off the squash and remove the seeds. Measure about 4 cups of squash and set aside.
While the squash is baking, add the olive oil to a large frying pan or dutch oven and heat it to medium. Add the sliced onion, sprinkle a teaspoon of salt over the onion, and stir gently, lower the heat a bit and cook the onion, stirring occasionally, until it is soft. You can put a lid on the pan to hasten the softening, but take it off when the onion is soft and it will begin to caramelize. Don't let the onion burn. You can add water in small amounts if necessary. Add the garlic and a few grinds of fresh black pepper and stir to combine. Cook gently until the onion is very soft and has begun to brown (caramelize). This step can take up to 30 minutes, especially if you want the onion to be nicely caramelized. Mash the squash and add it to the onion and stir completely. Add the vegan butter, nutritional yeast, smoked paprika, and stir again. Add salt and pepper to taste.
While the onion is caramelizing, cook the pasta in lightly salted water until the orecchiette for about 12-14 minutes until they are are tender but not mushy. Stir often to keep them separated. When they are done, scoop them from the water with a slotted spoon or spider and add them directly to the squash/onion mixture. Reserve the cooking water
Stir gently until all the pasta is coated with the squash/onion mixture. If the mixture seems too dry, add pasta cooking water by the tablespoon until the right consistency is achieved.
Taste to check the seasoning again; some squashes are sweet and don't need any seasoning at all, but a small amount of salt and pepper can make a big difference with squash.
Notes
This dish is nice when served with a side of sauteed spinach with garlic.
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