Roasted Delicata Squash and Brown Butter Orecchiette

How to Make Roasted Delicata Squash and Brown Butter Orecchiette

Total time: 40 min · Yields 4 servings

1. 1

   Roast the Delicata Squash

   Preheat your oven to 200°C (400°F). Toss the delicata squash slices with olive oil, salt, and pepper on a large baking sheet. Spread them in a single layer and roast for 20-25 minutes, flipping halfway through, until edges are caramelized and the flesh is tender.

2. 2

   Cook the Orecchiette

   Bring a large pot of heavily salted water to a boil. Add the orecchiette and cook until al dente according to package instructions. Before draining, reserve at least 1 cup (240ml) of the starchy pasta water.

3. 3

   Brown the Butter

   While the pasta cooks, place a wide skillet over medium heat. Add the butter and whisk as it melts. Continue cooking for 3-5 minutes until the solids begin to turn golden brown and smell nutty. Watch carefully to avoid burning.

4. 4

   Infuse the Aromatics

   Add the sage leaves to the browned butter and cook for 1 minute until they are crisp. Stir in the sliced garlic and red chili flakes, cooking for another 30 seconds until the garlic is just fragrant.

5. 5

   Emulsify and Combine

   Add the drained pasta and the roasted squash to the skillet. Pour in 1/2 cup of the reserved pasta water and half of the Pecorino Romano. Toss vigorously over low heat to create a silky emulsion that coats the pasta.

6. 6

   Final Garnish

   Divide the pasta into warm bowls. Top with the toasted pine nuts, the remaining Pecorino Romano, and an extra crack of black pepper.