Equipment
Ingredients
Pasta and Aromatics
- 400 g orecchiette pasta
- 45 ml extra virgin olive oil
- 3 garlic, minced
- 1 g red pepper flakes
Squash and Mix-ins
- 400 g butternut squash, peeled and coarsely grated
- 10 g fresh sage, finely chopped
- 60 g walnuts, roughly chopped
- 80 g ricotta salata, crumbled or coarsely grated
- kosher salt
- black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 682 kcal
- Protein
- 20 g
- Carbohydrates
- 91 g
- Fat
- 28 g
- Fiber
- 7 g
- Sugar
- 6 g
- Sodium
- 503 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 9 g
- Potassium
- 682 mg
- Calcium
- 183 mg
- Iron
- 5.3 mg
- Magnesium
- 122 mg
- Phosphorus
- 278 mg
- Zinc
- 2.2 mg
- Vitamin A
- 537 mcg
- Vitamin C
- 23 mg
- Vitamin E
- 3.4 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 1.05 mg
- Riboflavin
- 0.45 mg
- Niacin
- 8.6 mg
- Folate
- 279 mcg
- Water
- 98 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place a large wide skillet over medium heat. Add the chopped walnuts and toast dry, stirring frequently, until fragrant and slightly darkened, about 4 to 5 minutes. Transfer to a small bowl and set aside.
Bring a large pot of heavily salted water to a rolling boil over high heat (100 degrees C / 212 degrees F). Add the orecchiette and cook according to the package directions until al dente, usually about 9 to 11 minutes.
Before draining the pasta, carefully scoop out and reserve about 250ml of the starchy pasta cooking water. Drain the orecchiette in a colander.
While the pasta is cooking, return the large wide skillet to medium heat and add 30ml of the olive oil. Add the minced garlic, chopped sage, and red pepper flakes. Sauté until the garlic is fragrant and softened but not browned, about 1 minute.
Add the grated butternut squash to the skillet. Season with a pinch of kosher salt and black pepper. Sauté, stirring frequently, until the squash is very tender and begins to break down into a jammy consistency, about 5 to 7 minutes.
Add the drained orecchiette to the skillet with the squash along with 120ml of the reserved pasta water. Toss vigorously over medium heat until the starchy water and squash meld together to coat the pasta in a glossy sauce. If it seems dry, add more pasta water in small splashes.
Remove the skillet from the heat. Fold in the toasted walnuts and half of the crumbled ricotta salata. Drizzle with the remaining 15ml of extra virgin olive oil. Toss gently.
Divide the pasta among shallow bowls. Garnish evenly with the remaining ricotta salata and serve immediately.
Chef's Notes
- Grating firm winter squashes instead of dicing them is a brilliant weeknight hack. It drastically reduces the cooking time from 30 minutes to just 5-7 minutes, allowing it to melt into a sauce.
- Ricotta salata is the salted, pressed, and aged version of ricotta. It provides a crucial briny, sharp contrast to the natural sweetness of the butternut squash. If unavailable, a high-quality feta cheese is the closest textural and flavor match.
- Orecchiette, meaning little ears, is the ideal pasta shape for this dish. The cupped centers catch the grated squash, bits of walnut, and the savory cheese, ensuring a perfect bite every time.
- Do not skip toasting the walnuts. Raw walnuts can taste tannic and soft; dry-toasting releases their natural oils, maximizing their rich, earthy crunch which cuts through the soft texture of the pasta.
Storage
Refrigerator: 3 days — Store in an airtight container. The squash may absorb moisture; add a splash of water when reheating.
Reheating: Reheat gently on the stovetop over medium-low heat with a splash of water, or microwave in 30-second intervals until warm.
Troubleshooting
The pasta sauce is dry or pasty
Cause: Not enough pasta water was used, or it evaporated too quickly
Fix: Vigorously stir in reserved pasta water, 30ml at a time, over low heat until the sauce becomes fluid and glossy
Prevention: Always reserve more pasta water than you think you need before draining
The squash remains crunchy
Cause: Squash was grated too thick or not cooked long enough before adding pasta
Fix: Add 60ml of water to the pan, cover with a lid, and steam for 2 to 3 minutes before adding the pasta
Prevention: Use the standard large holes of a box grater, not a julienne blade, and ensure it is fully softened during the saute phase
Dish lacks depth or tastes overly sweet
Cause: Under-seasoning or the squash is naturally very sweet, requiring more contrast
Fix: Add an extra pinch of salt, a dash more red pepper flakes, or slightly more ricotta salata
Prevention: Season the squash immediately when it hits the pan to draw out moisture and build flavor
Cultural Context
Orecchiette is deeply rooted in the culinary traditions of Puglia, a southern region in Italy known for its rustic, vegetable-forward cuisine. Pairing pasta with sweet winter squash and salty sheep's milk cheese reflects the Italian philosophy of agro-dolce (sweet and sour/salty), creating a harmonious balance of flavors using simple, seasonal ingredients.
