Creamy butternut squash and mascarpone orecchiette is a rich and luxurious meal made with heavy cream, mascarpone cheese, butter, and Parmesan cheese is best served as a side dish rather than the main course.
What is Orecchiette?
Orecchiette is a unique sort of pasta that is concave in the middle and thinner at the edges, giving it a unique feel. It’s also excellent for thicker sauces. The name derives from the Italian area of Apulia, which is located at the heel of Italy’s boot.
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- Mediterranean Pasta Salad: A Flavorful Summer Side Dish
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What is the difference between mascarpone and creme fraiche?
The thick, creamy consistency of mascarpone and crème fraiche, a French cultured cream, is similar. Crème fraiche, on the other hand, is more acidic and has 30% fat (as opposed to 60 to 75 percent fat in mascarpone), resulting in a lighter, thinner cream.
What does butternut squash taste like?
Butternut squash has a sweet, juicy, and nutty flavor that reminds some people of sweet potatoes—or butterscotch. Because of its thick nature, it yields more servings per fruit than other squash cultivars. The rind is edible (after cooked), although most people peel it off.
What are the ingredients to make creamy butternut squash and mascarpone orecchiette?
With a prep time of 15 minutes and cook time of 25 minutes, here are the ingredients that you’re going to need for this good for 4 recipes:
- Butternut squash - Has a sweet and nutty taste.
- Red onion - It’s the deep hue that makes them so appealing when used in this recipe for presentation.
- Garlic - For sweet and strong flavor.
- Extra virgin olive oil - For an extra hit of flavor.
- Sea salt and black pepper - Seasonings that most recipes call for.
- Orecchiette pasta - The cupped shape of the pasta holds sauce drips while its robust texture keeps it from becoming soggy.
- Heavy cream - To thicken and flavor the pasta sauces.
- Mascarpone cheese - Has a fresh buttery flavor that is moderately sweet and almost nutty.
- Unsalted butter - Gives you complete control of the overall flavor of this recipe.
- Parmesan cheese - For fruity and nutty flavors.
- Fresh thyme leaves - Strong and aromatic herb.
How to make creamy butternut squash and mascarpone orecchiette?
Now that you have gathered all of your ingredients, it is time to make this recipe. Follow the instructions below.
Begin by preheating the oven to 400°F and line a large rimmed baking sheet with parchment paper or a Silpat™ baking mat then set aside.
In a large mixing basin, combine the butternut squash, red onion, and garlic cloves. Drizzle with olive oil and season to taste with salt and black pepper. Toss gently to mix, then move to the baking sheet. Without overcrowding, spread into a single layer.
Next, place the vegetables in a preheated oven and roast for 25-30 minutes, or until fork-tender and golden brown, rotating halfway through.
Prepare the orecchiette according to package directions while the butternut squash mixture roasts. Reserve one cup of the cooking water before draining the pasta once it’s al dente. Place the spaghetti back in the saucepan and set it aside.
After that, remove the roasted veggies from the oven and place them in a food processor or a high-powered blender with caution. (Avoid overfilling.) Blend until fully smooth, and covered. If required, add a bit of the remaining cooking liquid.
Before adding the heavy cream to the blender, temper it with one or two spoonfuls of the hot butternut squash purée. Blend in the mascarpone cheese until smooth.
Stir to mix the creamy butternut squash sauce with the pasta in the pot. As needed, thicken up the sauce with some of the remaining cooking liquid.
Lastly, combine the butter, Parmesan cheese, and fresh thyme leaves in a large mixing bowl. Season with salt and black pepper to taste, and serve immediately with more Parmesan cheese on top, if desired. Enjoy!
Now that you know all you need to know about Creamy Butternut Squash and Mascarpone Orecchiette, it is time to print or save the recipe with the exact measurements.
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- 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
Amount Per Serving: Calories: 1174Total Fat: 93gSaturated Fat: 53gTrans Fat: 2gUnsaturated Fat: 32gCholesterol: 255mgSodium: 994mgCarbohydrates: 68gFiber: 9gSugar: 10gProtein: 22g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.