---
title: Butternut Squash and Sage Orecchiette
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/2019-w6-r8-orechiette-5c1aa45ae3f33932960dccf2
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Wheat
  - Milk
tags:
  - Spicy
  - Pasta
  - Vegetarian
rating: 4.0
rating_count: 1000
source_chef: Recipe Development Team
image: "data/recipes/butternut-squash-and-sage-orecchiette.jpg"
---
Bring a #large pot{} of salted water to a boil. Add @orecchiette pasta{8%oz} and cook, stirring, until al dente, about ~{15%minutes}. Reserve ½ cup pasta cooking water, then drain. Meanwhile, wash and dry all produce. Halve, peel, and thinly slice @shallot{1%unit}. Roughly chop @sage{1%tbsp} until you have the desired amount. Thinly slice @button mushrooms{8%oz}. Finely chop @garlic{3%cloves}.

While pasta cooks, in a #medium bowl{}, combine @butternut squash{1%lb} and a splash of water. Cover with plastic wrap and poke a few holes in wrap. Microwave until tender, about ~{2%minutes}. Drain if necessary.

Heat a large drizzle of @olive oil{2%tbsp} in a #large pan{} over medium-high heat (use a nonstick pan if you have one). Add butternut squash and @sugar{¼%tsp}. Cook, stirring occasionally, until browned and slightly crispy, ~{2%minutes}. Add shallot and chopped sage. Cook, stirring, until lightly browned, ~{1%minutes}. Add a pinch of @chili flakes{½%tsp}; season with salt.

Add mushrooms to pan and cook, stirring occasionally, until lightly browned, about ~{3%minutes}. Add garlic and cook until fragrant, about ~{1%minutes}. Season with salt and pepper.

Add pasta and @butter{3%tbsp} to pan; stir until butter has melted. Add reserved pasta cooking water and half the @parmesan cheese{½%cup}; stir until thoroughly combined. Season with salt and pepper.

Divide pasta between bowls. Sprinkle with remaining parmesan cheese and chili flakes (to taste).