Butternut Squash Orecchiette with Italian Sausage by @lecreusetuk

55 min

4 servings

🫒

4 tbsp

Olive oil

🍖

450 g

Italian-style pork

🧅

5

Shallots

🧄

5 cloves

Garlic

🎃

700 g

Butternut squash

🍷

240 ml

Dry white wine

🍯

1 tbsp

Clear honey

🌿

3 sprigs

Fresh thyme

🍝

350 g

Dried orecchiette pasta

🧀

50 g

Pecorino romano

🧂

Fine sea salt

⚫

Black pepper

🧀

130 g

Ricotta cheese

🌶️

Dried chilli flakes

  1. Heat
    • Olive oil

    Heat 2 tablespoons of olive oil in a large cast iron casserole over medium heat.

  2. Add
    • Italian-style pork or chicken sausages

    Add the sausage meat, breaking it into small meatball-sized chunks with a wooden spoon.

  3. Cook
    • Italian-style pork or chicken sausages

    Cook for 5–7 minutes until browned all over, then transfer to a plate and set aside.

  4. Add
    • Olive oil

    Add the remaining 2 tablespoons of olive oil to the dish.

  5. Add
    • Shallots
    • Garlic
    • Fine sea salt

    Add the sliced shallots and garlic, then season with a pinch of salt.

  6. Reduce

    Reduce the heat to medium-low and cook for about 10 minutes, stirring frequently, until soft and caramelised.

  7. Scrape

    If the bottom starts to darken too quickly, splash in a little water and scrape up the browned bits.

  8. Step

    Increase the heat to medium-high.

  9. Season
    • Butternut squash
    • Fine sea salt

    Add the squash, seasoning again with salt and pepper.

  10. Cook

    Cook for about 5 minutes, stirring occasionally.

  11. Pour
    • Dry white wine
    • Clear honey

    Pour in the white wine, scraping the bottom of the dish to release any flavourful browned bits, then stir in the honey.

  12. Return
    • Italian-style pork or chicken sausages
    • Fresh thyme

    Return the sausage meat to the dish and nestle in the thyme sprigs.

  13. Simmer

    Bring to a simmer, cover with a lid, and drop the heat to low.

  14. Cook
    • Butternut squash

    Cook for 15–20 minutes until the squash is tender.

Butternut Squash Orecchiette with Italian Sausage by @lecreusetuk

55 min

4 servings

🫒

4 tbsp

Olive oil

🍖

450 g

Italian-style pork

🧅

5

Shallots

🧄

5 cloves

Garlic

🎃

700 g

Butternut squash

🍷

240 ml

Dry white wine

🍯

1 tbsp

Clear honey

🌿

3 sprigs

Fresh thyme

🍝

350 g

Dried orecchiette pasta

🧀

50 g

Pecorino romano

🧂

Fine sea salt

⚫

Black pepper

🧀

130 g

Ricotta cheese

🌶️

Dried chilli flakes

Preparation Steps

  1. Step 1/14

    Heat 2 tablespoons of olive oil in a large cast iron casserole over medium heat.

    🫒Olive oil

  2. Step 2/14

    Add the sausage meat, breaking it into small meatball-sized chunks with a wooden spoon.

    🍗Italian-style pork or chicken sausages
    🥄Wooden spoon

  3. Step 3/14

    Cook for 5–7 minutes until browned all over, then transfer to a plate and set aside.

    🍗Italian-style pork or chicken sausages

  4. Step 4/14

    Add the remaining 2 tablespoons of olive oil to the dish.

    🫒Olive oil

  5. Step 5/14

    Add the sliced shallots and garlic, then season with a pinch of salt.

    🧅Shallots
    🧄Garlic
    🧂Fine sea salt

  6. Step 6/14

    Reduce the heat to medium-low and cook for about 10 minutes, stirring frequently, until soft and caramelised.

    🥄Wooden spoon

  7. Step 7/14

    If the bottom starts to darken too quickly, splash in a little water and scrape up the browned bits.

    🥄Wooden spoon

  8. Step 8/14

    Increase the heat to medium-high.

  9. Step 9/14

    Add the squash, seasoning again with salt and pepper.

    🎃Butternut squash
    🧂Fine sea salt
    ⚫Black pepper

  10. Step 10/14

    Cook for about 5 minutes, stirring occasionally.

    🥄Wooden spoon

  11. Step 11/14

    Pour in the white wine, scraping the bottom of the dish to release any flavourful browned bits, then stir in the honey.

    🍷Dry white wine
    🍯Clear honey
    🥄Wooden spoon

  12. Step 12/14

    Return the sausage meat to the dish and nestle in the thyme sprigs.

    🍗Italian-style pork or chicken sausages
    🌿Fresh thyme

  13. Step 13/14

    Bring to a simmer, cover with a lid, and drop the heat to low.

    ✨Lid

  14. Step 14/14

    Cook for 15–20 minutes until the squash is tender.

    🎃Butternut squash
    ✨Lid

Composition

Ingredients

Types

Oils, Meat, Vegetables, Alcohol, Sweeteners, Herbs, Grains, Pasta, Dairy, Spices

Ingredients

Olive oil, Italian-style pork, Shallots, Garlic, Butternut squash, Dry white wine, Clear honey, Fresh thyme, Dried orecchiette pasta, Pecorino romano, Fine sea salt, Black pepper, Ricotta cheese, Dried chilli flakes

Notes

Olive oil (divided, plus extra for drizzling), Italian-style pork (skins removed and meat crumbled, or chicken sausages), Shallots (finely sliced), Garlic (finely sliced), Butternut squash (peeled and cut into 1.5cm cubes), Pecorino romano (finely grated, or Parmesan), Fine sea salt (or fine table salt, to taste), Black pepper (freshly cracked), Ricotta cheese (optional), Dried chilli flakes (to serve, optional)

Allergens

Sulphites, Gluten, Milk

Dietetics

Dietary regimen

Nut-Free, High-Protein

Calories

680 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 72g, Fat: 30g, Fiber: 5g, Sugars: 11g

Nutritional Information

Minerals

Sodium: 820mg, Potassium: 700mg, Calcium: 180mg, Iron: 2.5mg, Magnesium: 60mg

Vitamins

Vitamin A: 450µg, Vitamin C: 18mg, Vitamin B6: 0.6mg, Vitamin E: 2mg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Wooden spoon, Ladle, Lid

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Autumn, Family Gathering, Everyday Dinner

Origin

Source

Platform

instagram

Original Creator

@lecreusetuk

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Tender, Saucy, Creamy, Hearty

Flavors

Savory, Sweet, Herby, Garlicky, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (store in an airtight container,refrigerate within 2 hours of cooking), freezing : up to 2 months (freeze in an airtight container,best frozen before adding pasta/ricotta for texture,thaw overnight in fridge before reheating)