Though it’s getting warmer now, I’m still saying goodbye to winter.

whole wheat

I had an impulse buy in the grocery store this week – I picked up a can of organic butternut squash puree. I had no idea what I would do with it. After assessing the other impulse buys in my pantry, I decided to pair the squash with some orecchiette pasta.


My husband normally doesn’t care too much for the squash/pasta dinners I’ve tried in the past… or squash used as a sauce (chicken and pumpkin enchiladas I made a few years ago is one of the few meals he’s actually turned down!). He did, however, enjoy this recipe!


The squash makes the pasta a little sweet, but it’s not an overpowering taste. The onions, garlic and rosemary balance the sweetness a bit, and the ricotta I added to the squash makes it a little creamier. I would probably prefer this made as a side dish (maybe served with chicken breast?), just because there’s not enough flavor complexity here to really hold my interest for an entire meal. But we all know I’m a finnicky eater 🙂 I highly recommend using orecchiette if you have it at your grocery store – it’s a neat little pasta and works great with non-marinara type sauces!

prebaking with bread

Goodbye winter and cold weather squash – I’ll miss you!

Baked Orecchiette with Organic Butternut Squash

Baked Orecchiette with Organic Butternut Squash
inspired by Martha’s Winter Squash and Shells

2 small/medium onions, thinly sliced
1 pound orecchiette pasta
1/3 cup low-fat ricotta
2 slices whole wheat bread, toasted and cubed
1 clove garlic, minced
1 1/2 teaspoons rosemary
Salt and pepper, to taste

Preheat the oven to 400F and butter a 13×9 casserole/baking dish. Heat a small amount of oil in a large skillet over medium heat, and add onions. Season the onions with salt, pepper and rosemary, and toss occasionally with a wooden spoon. Continue to stir and cook onions until browned and soft, approximately 15-20 minutes.

While onions are cooking, heat water for pasta and cook according to package instructions. Drain pasta when done, reserving one cup of the pasta water.

Add squash, ricotta and pasta water to onions, simmering for 2-3 minutes. Transfer to casserole dish and sprinkle with toasted whole wheat bread. Season with additional salt and pepper, and bake for 10-15 minutes until golden brown.