Orecchiette with Butternut Squash and Sausage
Ingredients
- Kosher salt
- 5 tablespoons extra-virgin olive oil
- 3 cloves garlic, peeled and smashed
- 2 Italian sausages (preferably hot), removed from the casings and crumbled (about 6 ounces)
- 1 pound butternut squash, peeled and cut into 1/2-inch cubes
- 1 1/2 tablespoons fresh oregano
- 10 ounces orecchiette
- 1/2 cup grated Parmesan cheese
- Red pepper flakes and/or fresh basil, for topping
Instructions
Orecchiette with Butternut Squash and Sausage serves 4 original recipe by Food Network.
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