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24 Sep 2017

Toronto

By Gracie Carroll

What To Make: PORT Restaurant’s Fall Orecchiette with Butternut Squash

By Edit Seven

Port Restaurant - Butternut Squash Pasta Recipe

Winter arrived early this week, and, if you’re anything like us, then you’re definitely craving a piping hot bowl full of comfort food to keep you warm and cozy while you stay at home this weekend! When it comes to comfort food, what’s better than a delicious bowl of pasta that uses the best of this season’s local ingredients?

Here we’re sharing a recipe for Orecchiette with Butternut Squash, Piave, and Sage from  PORT Restaurant‘s Executive Chef, Jesse Vallins. Keep reading for how to make it!

 

PORT Restaurant’s Orecchiette with Butternut Squash

What You Need: 

4 cups cooked orecchiette

1 large butternut squash

4 cloves garlic, thinly sliced

2 sprigs fresh sage, chopped

8 leaves dinosaur (Lacinato) kale, stem out and chopped

2 tbsp (30 ml) chives, chopped

2 tbsp (30 ml) Grana Padano, grated

1 ½ cups Piave cheese, shaved

½ cup unsalted butter

black pepper

salt

Extra-Virgin Olive Oil

 

What To Do:

  1. Preheat oven to 375 °F
  2. Cut butternut squash in half, removing seeds. Rub with olive oil, garlic, salt and pepper.
  3. Line a baking tray with parchment paper and roast squash flesh side down for 45 minutes or until squash is cooked through and soft.
  4. Allow squash to cool. Scoop out flesh from skin and blend until a smooth purée is formed. Set aside.
  5. In a small pot over medium heat, melt the butter and add in the sage. Cook until the butter browns. Set aside.
  6. In a pot or large saute pan, heat squash purée with cooked orecchiette over medium heat.
  7. When pasta is warm add-in kale, chives Grana Padano and mix until greens are wilted and cheese is melted.
  8. Plate into bowls, spoon over sage brown butter, top with pepper and Piave cheese shavings.

 

Serve and Enjoy!

xo

@EDITSEVEN

 

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