Home » Recipes » Butternut Squash with Celery Leaves and Orecchiette
1 onion, diced
2 tablespoons extra-virgin olive oil, or slightly more up to 4 tablespoons
1 pound butternut squash, peeled and diced (about 1/2-inch)
1 clove garlic, finely chopped
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1/4 cup chopped fresh pale-green celery leaves
1 pound orecchiette pasta, cooked according to package instructions
2 teaspoons freshly grated Parmigiano-Reggiano
Heat oil in a large skillet over medium heat. Add onion and cook until soft and golden brown, about 10 minutes. Add squash, garlic, salt and pepper. Add 1/2 cup water, cover and let simmer about 15 minutes until the squash is cooked. Stir in celery leaves. Serve squash mixture over cooked pasta and sprinkle with cheese.
Per Serving:330 calories (50 from fat), 6g total fat, 1g saturated fat, 200mg sodium, 58g carbohydrates, (5 g dietary fiber, 3g sugar), 11g protein.
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