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Butternut Squash with Celery Leaves and Orecchiette

Serves 6 to 8
Time 35 min
Celery leaves have the fresh, crisp flavor of celery with a much lighter texture than the stalks themselves. Stir the pale, inner leaves from a bunch of celery into this hearty squash dish.
Special Diets:
Ingredients
  • 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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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