You will love this simple Fall pasta dish—filled with the best veggies of the season! Cubes of butternut squash and halved brussels sprouts, roasted until tender with red onions and salty pancetta; all sprinkled with fresh sage leaves and simply served over al dente orecchiette. I like to finish this dish off with a dollop of ricotta cheese for a touch of creaminess.
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Orechiette with Roasted Fall Vegetables & Sage
Ingredients:
- 3 cups cubed butternut squash
- 2 cups brussels sprouts, ends trimmed and halved
- ½ red onion, diced
- ½ cup cubed pancetta
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup fresh sage leaves
- Whole milk ricotta cheese, for serving
Directions:
- Preheat the oven to 375 degrees. Place the cubed squash and halved brussels sprouts on a parchment-lined baked sheet. Sprinkle with the cubed pancetta and the red onion. Drizzle with oil and season with salt and pepper. Roast for 25 minutes.
- Bring a large pot of salted water to a boil. Add in the orechiette and cook for 10-12 minutes, or until al dente. Drain and place in a large mixing bowl. Toss with the roasted veggies and the sage leaves. Serve warm with a dollop of ricotta cheese.
Tagged: brussels sprouts, butternut squash, fresh sage, orechiette, pasta, red onion, ricotta cheese
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