Creamy Squash Orecchiette with Walnut Pangrattato
Roasted Brussels Sprouts
Cooking time
20 minutes
Servings
4
Calories
630 /serving
They’ll be all ears for these ‘little ears’. The shape of this pasta gives it its name in Italian, and it has the right hollows and ridges to pick up a sauce and make it stick. Chunks of butternut squash lap up cream and demi-glace as they cook, completed with Grana Padano cheese for the ultimate sweater-weather supper. Finish each serving with walnut pangrattato quickly pan-browned, and slip roasted B-sprouts in on the side.
We will send you:
- 300g Brussels sprouts
- 300g Diced butternut squash
- 40g Panko
- 25g Chopped walnuts
- 340g Orecchiette
- 60ml Vegetable demi-glace
- 90ml Heavy cream
- 50g Grana Padano (contains rennet)
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Eggs, Milk, Walnuts, Wheat
You will need:
Medium pot
Medium pan
Large high-sided pan
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
23 g
Saturated Fat
9 g
Sodium
240 mg
Total Carb
86 g
Sugars
10 g
Protein
23 g
Fibre
8 g
Preparation
Roast the Brussels sprouts
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the Brussels sprouts lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water and boil, 9 to 11 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium. Add the squash and sauté, 3 to 5 min., until almost tender. Add 2 tbsp water and sauté, slightly crushing the squash, 2 min., until tender. Add the cream, demi-glace and ½ cup water. Reduce the heat to low and simmer, stirring occasionally, 3 to 4 min., until beginning to thicken; season with the spices and S&P. Off the heat, add ½ the cheese; stir well.
Make the walnut pangrattato
Meanwhile, in a medium pan, heat a drizzle of oil on medium. Add the walnuts and panko. Toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl.
Combine the pasta
To the pan of sauce, add the pasta, remaining cheese and S&P; stir well. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta and Brussels sprouts between your bowls. Top with the walnut pangrattato. Bon appétit!
