Entrees/ Fun & Easy/ Pasta

Winter Orecchiette & Butternut Squash Sauce

Share this post!

Winter Orecchiette & Butternut Squash Sauce

Guys, I think I’ve found my new favourite sauce in lifeeeeee. Better than alfredo sauce, better than bolognese sauce, better than vodka sauce…and dare I say it, even better than mac and cheese. Three words: Butternut. Squash. Sauce.

Winter has finally decided to rear its (somewhat) ugly head here in Toronto – we just got our third snowfall of the year last night, with a whopping 1/2 centimentre of the white stuff. Let’s just say I am NOT complaining. But, I am trying to enjoy the season of sweater weather and cozy nights on the couch while I still can, and this Winter Orecchiette & Butternut Squash Sauce has made more than one appearance on my dinner menu in the past month.

Screen Shot 2016-06-08 at 10.15.41 AM

Turkey bacon is one of my go-tos when I’m looking for something smokey to add to a dish, and it’s far lower in calories than the regular pork kind. However, if you’re not a fan of nitrates or processed meats, then you can always opt for a lighter chicken breast in this meal, or you can add in some white kidney beans or chickpeas for some extra protein. Honestly, this Winter Orecchiette & Butternut Squash Sauce is also fantastic as a vegetarian main, so maybe an idea to keep in mind for Meatless Monday!

Winter Orecchiette & Butternut Squash Sauce

You can swap out any of the vegetables that I’ve used here, but the main thing for me was keeping seasonal produce in rotation. I’m a huge fan of mushrooms, and wanted to use brussels sprouts before the season is over. Believe it or not, I’d never tried purple kale before this and was looking for an excuse to buy it. My verdict? Tastes just like ordinary curly kale, but a bit more bitter. The perfect balance to offset the sweet elements of the butternut squash sauce!

Screen Shot 2016-06-08 at 10.23.00 AM

But getting back to the butternut squash sauce component of this Winter Orecchiette. It’s a bit of a hybrid between alfredo sauce and mac & cheese, with this creamy, rich and sweet flavour. You’ll have a bit of sauce likely left over after you make this recipe, so I recommend freezing it. I’ve used the sauce later for stuffed mushrooms, tacos, more pasta…anything you can think of really! It’s super versatile and I recommend making as big a batch as you possibly can because trust me, you’ll become hooked real fast!

Winter Orecchiette & Butternut Squash Sauce

Will you be trying this Winter Orecchiette & Butternut Squash Sauce recipe? Let me know if you end up making it – I’d love to see your creations on Instagram and Twitter!

Print Recipe
Winter Orecchiette & Butternut Squash Sauce Yum
This Winter Orecchiette is filled with all kinds of delicious veggies and finished with a creamy Butternut Squash Sauce!
Winter Orecchiette & Butternut Squash Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 15 minutes
Servings
-3
Ingredients
Butternut Squash Sauce
Prep Time 15 minutes
Servings
-3
Ingredients
Butternut Squash Sauce
Winter Orecchiette & Butternut Squash Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large pot, heat butter over med-high heat. Add garlic and onion and saute for 30 seconds until fragrant. Add butternut squash, salt and pepper then cook for another 5 minutes, stirring often.
  2. Add vegetable stock and let simmer for about 15 minutes until squash is fork tender. Remove from heat, stir in cheese and cream, and set aside to let cool.
  3. Cook orecchiette pasta according to package directions.
  4. Meanwhile, in a large pan with olive oil over medium heat, fry turkey bacon until cooked to desired doneness. Remove from pan, then add mushrooms, brussels sprouts and red onion. Cook for about 5-7 minutes until most of the liquid from mushrooms is evaporated. Add purple kale and saute for another minute, then remove from heat.
  5. Crumble turkey bacon and add to veggie mixture. It is around this time that the pasta should be finished cooking.
  6. Once butternut squash mixture has cooled, puree in a blender until creamy. Toss with orecchiette, then plate in two large pasta bowls. Spoon vegetable mixture overtop, and garnish with parmesan cheese if desired. Enjoy!

 

You Might Also Like

23 Comments

  • Reply
    Maranda @ SerenityGrows
    February 10, 2016 at 16:48

    OhMyGosh!!! This looks so yummy!!!!

  • Reply
    CoastalKitchen
    February 11, 2016 at 14:56

    Wow! This looks amazing. Can’t wait to try!

  • Reply
    Loren
    February 11, 2016 at 16:33

    YUM! This looks absolutely delicious! I’m sure my hubs will go crazy for this squash recipe!

    xo Loren
    http://www.thinkelysian.com

  • Reply
    Carmella
    February 11, 2016 at 19:43

    I really need to try butternut squash sauce! I’ve seen it a few places, it was even in one of the cookbooks I was thumbing through this morning. Must be a sign…

  • Reply
    Agatha
    February 12, 2016 at 04:08

    I think this is the dish that will get my little uns to eat their brussel sprouts!!

  • Reply
    Rachel
    February 21, 2016 at 17:30

    Wow this looks so good!!

    • Reply
      Taylor Stinson
      February 24, 2016 at 16:43

      Thanks Rachel!

  • Reply
    Sophie
    February 21, 2016 at 17:46

    Love the photos of this meal, looks very tempting and delicious.

    • Reply
      Taylor Stinson
      February 24, 2016 at 16:43

      Thank you!

  • Reply
    Danielle
    February 21, 2016 at 17:47

    Oh my heaven! I wish had everything to make this for dinner tonight. I’m definitely adding some things to my grocery list so I can make this. I can’t wait!

    • Reply
      Taylor Stinson
      February 24, 2016 at 16:42

      Thanks so much Danielle! You have to let me know how it turns out!!

  • Reply
    Gigner
    February 21, 2016 at 19:28

    Looks so good! It shouldn’t be too hard to make a vegan version of this either! 🙂

    • Reply
      Taylor Stinson
      February 24, 2016 at 16:42

      Thanks Ginger! Not too hard to make it vegan – omit the cheese and sprinkle in some nutritional cheese or just leave it out altogether 🙂

  • Reply
    candy
    February 21, 2016 at 20:22

    Butternut squash sauce sounds like it is going to be one of my favorite sauces. This looks delicious.

    • Reply
      Taylor Stinson
      February 24, 2016 at 16:41

      It’s so easy to make! Thanks Candy 🙂

  • Reply
    Karen
    February 21, 2016 at 20:34

    This looks so yummy but I can’t eat brussel spouts, they just don’t like me even though I love their taste.

    • Reply
      Taylor Stinson
      February 24, 2016 at 16:41

      Hahah aww Karen! Thanks 😉

  • Reply
    uma @simple sumptuous cooking
    February 21, 2016 at 23:16

    Looks so delicious! Like to taste 🙂

    • Reply
      Taylor Stinson
      February 24, 2016 at 16:40

      Thanks Uma!

  • Reply
    Sofia
    February 22, 2016 at 09:34

    This looks so hearty 🙂 Love it.

    • Reply
      Taylor Stinson
      February 24, 2016 at 16:38

      Thank you Sofia 🙂

  • Reply
    calista
    February 23, 2016 at 11:58

    Oooh, a mix between alfredo sauce and mac and cheese sounds right up my alley!!! Also, your pictures are gorgeous!!

    • Reply
      Taylor Stinson
      February 24, 2016 at 16:39

      Woo hoo! Thanks so much Calista, that really means alot 🙂

    Leave a Reply

    1 + 2 =