orecchiette with butternut squash two ways

for the roasted squash

use very little oil

to mimic french fries

source, 10 servings

5 c butternut squash, cubed, roasted in the oven with salt, pepper, olive oil, smoked paprika; 1 onion, sliced thin and caramelized on the stove in oil; 1 lb orecchiette, cooked al dente; 1 lb kale leaves, 1/4 c fresh sage, chopped; 1 c cream, 1 c white wine, 2 c broth, 2 t minced garlic, 1 c raw butternut squash cubes

heat the raw squash with oil and garlic and cook 5 minutes, add 1/2 c broth and reduce 5 minutes, add kale, onion, wine, and remaining broth and reduce 10 minutes, add cream and reduce heat, add sage, pasta, and squash, serve with parm

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