Orecchiette with Butternut Squash #HolidaySideDishes

These "little ears" are perfect for holding the sauce and are delicious mixed with the squash and spinach.  This is a great Holiday Side Dish that I often serve as a separate course at a dinner party.  

This is the final day of our Holiday Side Dish event........

Heather of Hezzi D's Books and Cooks invited us to join her on Monday, Wednesday and Friday this past week to help our readers with their Holiday meal planning.  We shared tons of side dish ideas with you, giving you plenty of time to prepare your menus.  

I was only able to join on Monday, when I shared a great Brussels Sprouts recipe and today, as I had a previous blogging commitment on Wednesday.  You can search #HolidaySideDishes on social media platforms to get any recipes you may have missed.

Let's see what everyone is finishing off the week with.........

• Balsamic-Honey Roasted Beets & Carrots from Sweet Beginnings
• Butternut Squash Casserole from Leftovers Then Breakfast
• Cape Cod Corn Pudding from Jolene's Recipe Journal
• Creamy Brussels Sprouts with Bacon from Hezzi-D's Books and Cooks
• Easy Parmesan Noodles from A Kitchen Hoor's Adventures
• Instant Pot Mashed Sweet Potatoes from Devour Dinner
• Make Ahead Dinner Rolls from Cookaholic Wife
• Maple Dijon Brussels Sprouts from Palatable Pastime
• Orrechiette with Butternut Squash from A Day in the Life on the Farm
• Parmesan Butternut Squash Gratin from Jen Around the World
• Potatoes & Peas from An Affair from the Heart
• Quick and Easy Green Beans and Bacon Skillet from Blogghetti
• Swedish Rice Pudding from Cheese Curd In Paradise
• Vegan Pumpkin Coconut Cornbread from Magical Ingredients

We have a lot of gatherings over the holidays.  Some are casual affairs with food served buffet style but at least half of them are formal dinners, served in courses.  And I don't save those formal dinner parties for the holidays.  We try to have family dinner with all our adult children a few times a year.  It is very special when I can get them all together on the same day and when it happens, we celebrate huge with a formal dinner.

In October, when we were celebrating our eldest's birthday with a formal dinner, the Angel Face looked at the table and asked how many courses we were having.  I told her we were having 5 courses.  She went to her mama and told her how many courses we were having.  Her mama laughed and said "Grammy likes serving courses".  Angel Face came back to me and asked why?  I told her that making a nice, formal dinner was my way of letting all of them know how very important they were to me.  

We spend nearly every day rushing through our food and running off to the next appointment or errand.  Sunday Suppers, Family Dinner and Formal Dinners is our time to relax and reconnect.  When guests see a table set for a formal dinner, they know that this is going to be a leisurely, calm and restful gathering that will last an hour or two.  

These dinners often contain a pasta course after the soup and salad and this pasta is a family favorite.  Of course, you don't have to have a separate course for it.  It can be placed on the table or buffet with all the other side dishes.  I especially like to serve some more substantial side dishes because one of our son in laws is a vegetarian and I want him to be satisfied.

Side Dishes, Entrees, Pasta, Vegetarian, Holidays

Pasta

American

Yield: 8 servings

Author: Wendy Klik

Orecchiette with Butternut Squash

These "little ears" are perfect for holding the sauce and are delicious mixed with the squash and spinach. This is a great Holiday Side Dish that I often serve as a separate course at a dinner party.

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• `2 T. olive oil
• 2 lbs. Butternut squash, peeled, seeded and cubed
• 1/2 Vidalia onion, chopped
• 3/4 c. dry white wine
• 4 c. chicken broth
• salt and pepper, to taste
• 1 lb. orecchiette pasta, cooked per package directions
• 12 oz. baby spinach
• Shredded Parmesan Cheese for sprinkling

Instructions

1. Heat the olive oil in a large skillet over medium high heat.  Add the onions and squash, season with salt and pepper and cook for about 5 minutes, until the onion is translucent and tender.  Stir in the wine and cook until reduced, about 1 minute.  Stir in the broth and bring to a boil.  Reduce heat, cover and simmer for about 20 minutes, until squash is tender.  
2. Stir in the spinach until just wilted, add the pasta, toss to combine and pour into a serving dish,  Sprinkle with Parmesan Cheese and serve.

Notes:

Adapted from At Home With Friends by Michele Adams and Gia Russo

Nutrition Facts

Calories

194.50

Fat (grams)

2.93

Sat. Fat (grams)

0.51

Carbs (grams)

33.66

Fiber (grams)

5.78

Net carbs

27.88

Sugar (grams)

4.52

Protein (grams)

6.74

Sodium (milligrams)

550.87

Cholesterol (grams)

2.94

Similar Recipes

Brussels and Bowties

Orecchiette with Pork Ragu

Orecchiette with Roasted Tomato Sauce

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