Sort ingredients
glipglop
QR Code
Listen
Pdf
Bring a large pot of salted water to a boil.
In a wide pan, warm a good drizzle of olive oil over medium heat. Add half a cubed butternut squash and sauté for about 3–4 minutes. Drop 200g orecchiette into the boiling water.
To the squash, add ½ minced onion (or a shallot) and 3 minced garlic cloves. Season with salt and cook another 3–4 minutes, until the squash is tender but still holds shape. Stir in 2 Tbsp butter and a small handful of finely chopped sage; let it sizzle for 2–3 minutes.
Scoop out a ladle of cooked squash and two ladles of pasta water into a cup. Blend until smooth, then add 50g grated pecorino and blend again.
Transfer the pasta straight from the pot into the pan with the squash. Pour in the creamy sauce and toss until glossy, loosening with extra pasta water if needed. Finish with more pecorino and black pepper.