Creamy Parmesan Orecchiette with Butternut Squash and Broccolini

Ingredients

• 3 tablespoons butter
• 2 cloves garlic
• 1-2 teaspoons fresh thyme leaves, minced
• 3 tablespoons flour
• 1/2 cup white wine (optional)
• 2-3 cups chicken or vegetable broth, or milk
• 1/4 cup Parmesan cheese
• lemon juice to taste
• salt to taste
• 16 ounces orecchiette (I used DeLallo whole wheat orecchiette)
• 3 cups cubed butternut squash
• 3 cups broccolini
• olive oil, salt, and pepper
• pumpkin seeds
• additional Parmesan cheese

Steps

1. 1

   SAUCE: Melt the butter over medium heat. Add the garlic and thyme and saute until soft. Add the flour and whisk until smooth – let it cook for a few minutes to avoid a floury taste. Add the wine and whisk to incorporate. Add the broth or milk, 1/2 cup at a time, and whisk to incorporate. When thickened slightly, add more liquid. Finish with the Parmesan cheese, lemon juice, and salt to taste. Sauce should be smooth and light.

2. 2

   VEGETABLES: Place the veggies on two separate baking sheets. Drizzle with a little olive oil, salt, and pepper, and roast at 400 degrees for about 20-30 minutes, until tender but not falling apart.

3. 3

   PASTA: Cook the pasta according to package directions. Set aside.

4. 4

   FINISH: Toss everything together (sauce, pasta, vegetables, additional broth as needed to keep it loose) and top generously with pumpkin seeds and Parmesan cheese. Season with salt and pepper.