Orecchiette with Butternut Squash Cinnamon and Mint
Ingredients
- 1 small butternut squash (about 1 pound), peeled and cut into 1/2-inch pieces
- 1/2 pound orecchiette pasta
- 3/4 cup pasta water
- 1 tablespoon extra virgin olive oil
- 1 shallot, minced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- 1/2 cup grated Parmigiano-Reggiano
- 3 tablespoons mint, roughly chopped
Instructions
Orecchiette with Butternut Squash, Cinnamon and Mint serves 4 original recipe by Food & Wine.
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