If you’re looking for a bowl of cozy comfort with a touch of elegance, this Creamy Parmesan Orecchiette with Butternut Squash and Broccolini is the dinner you’ll crave all season long. The tender orecchiette cradles a velvety Parmesan sauce, perfectly balancing sweet roasted butternut squash and vibrant broccolini. Each bite celebrates both the warmth of fall flavors and the lively crunch of green veggies, finished with a squeeze of lemon and a flourish of extra cheese. It’s a vegetarian main that feels both indulgent and fresh, making it an ideal centerpiece for any night of the week—or when you want to impress your favorite people.

Creamy Parmesan Orecchiette with Butternut Squash and Broccolini Recipe - Recipe Image

Ingredients You’ll Need

The magic of Creamy Parmesan Orecchiette with Butternut Squash and Broccolini comes from a handful of fresh, colorful ingredients that work together in perfect harmony. Each one plays an essential role, transforming simple pantry staples into a dinner you’ll be thinking about long after the last bite.

Orecchiette pasta: These adorable “little ears” are perfect for trapping the creamy sauce and chunks of squash in every bite.
Olive oil: Extra-virgin is best here for richness and subtle peppery flavor.
Butternut squash, peeled and cubed: Sweet and nutty, this cooks to golden, caramelized perfection and adds gorgeous color.
Broccolini, trimmed and chopped: Brings a pop of green and a pleasant, delicate crunch that pairs beautifully with the cream sauce.
Garlic, minced: A must for deep savory flavor throughout the dish.
Red pepper flakes (optional): Just a pinch gives a gentle, lingering heat that wakes up the sauce.
Heavy cream: The secret to an irresistibly silky and rich sauce that clings to the pasta.
Grated Parmesan cheese (plus more for serving): Salty, nutty, and completely essential for that signature cheesy finish.
Salt and black pepper, to taste: Brings all the flavors into perfect balance.
Lemon juice (optional, for brightness): Adds a lift of acidity right at the end for the perfect finish.

How to Make Creamy Parmesan Orecchiette with Butternut Squash and Broccolini

Step 1: Cook the Orecchiette

Bring a big pot of salted water to a boil, then drop in your orecchiette. Cook them until just al dente, following your package instructions. Don’t forget to scoop out a cup of pasta water before draining; it’s the secret to a luxuriously smooth sauce when you bring everything together.

Step 2: Sauté the Butternut Squash

While the pasta bubbles away, warm olive oil in a large skillet over medium heat. Add your cubed butternut squash and let it cook for 6 to 8 minutes, stirring occasionally. You’re looking for golden edges and a soft bite, but not mushy—think caramelized sweetness with a little structure.

Step 3: Add the Broccolini and Aromatics

Toss the chopped broccolini into the skillet and cook for another 3 to 4 minutes, just until bright green and tender-crisp. Stir in the minced garlic and a sprinkle of red pepper flakes if you like a little heat, and let them sizzle for a minute to wake up all the flavors without burning.

Step 4: Make the Creamy Parmesan Sauce

Turn the heat down to low and pour in the heavy cream, followed by the grated Parmesan. Watch as the cheese melts into the cream, creating a luscious, glossy sauce that’s instantly irresistible. Add a splash of reserved pasta water if the sauce needs thinning; you want it to coat the pasta, not drown it.

Step 5: Toss Everything Together

Add the drained orecchiette into your skillet and give everything a good toss so the pasta scoops up plenty of sauce, squash, and broccolini. Finish with salt, black pepper, and a squeeze of fresh lemon juice for a lovely burst of brightness, stirring once more to bring all the flavors together.

How to Serve Creamy Parmesan Orecchiette with Butternut Squash and Broccolini

Garnishes

To make your Creamy Parmesan Orecchiette with Butternut Squash and Broccolini feel restaurant-worthy, crown each bowl with a flurry of extra Parmesan cheese, a finishing drizzle of your best olive oil, and maybe a few twists of black pepper. For color and fragrance, try a sprinkle of chopped fresh parsley or basil.

Side Dishes

This pasta sings as a complete meal, but a crisp green salad with a lemony vinaigrette, or some warm, garlicky bread for swiping up every last bit of sauce, makes it even more special. If you want to add a little protein, roasted chickpeas or grilled chicken on the side are perfect.

Creative Ways to Present

For a fun dinner party, serve Creamy Parmesan Orecchiette with Butternut Squash and Broccolini in wide shallow bowls or atop a large platter family-style. You can also tuck small portions into ramekins and bake with a sprinkle of extra cheese for a bubbly, golden twist. Or, pack it into a thermos for a comforting, surprise lunch at work or on the go!

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Creamy Parmesan Orecchiette with Butternut Squash and Broccolini to an airtight container and refrigerate. It’ll keep happily for up to 3 days, making it a fantastic make-ahead lunch or quick leftover dinner.

Freezing

While pasta dishes with cream sauce aren’t ideal for freezing, you can freeze the roasted butternut squash and broccolini mixture separately. Once thawed, simply toss with freshly cooked pasta and sauce just before serving for the best texture and flavor.

Reheating

To reheat, warm individual servings gently in a skillet over low heat, adding a splash of milk or reserved pasta water to bring the sauce back to its creamy best. The microwave works in a pinch—just cover and heat in 30-second bursts, stirring often for even heating.

FAQs

Can I substitute another pasta shape for orecchiette?

Absolutely! While orecchiette is adorable and perfect for holding sauce, small shapes like shells, cavatappi, or even penne work well and deliver similar results.

What if I can’t find broccolini?

No worries—regular broccoli (cut into small florets), baby kale, or spinach are all tasty alternatives that work just as well in this Creamy Parmesan Orecchiette with Butternut Squash and Broccolini.

How do I make this dish lighter?

You can swap the heavy cream for half-and-half, whole milk, or try a plain, unsweetened plant-based creamer. The sauce will be a bit less rich, but still totally delicious.

Can I add protein?

Definitely! Stir in some crispy pancetta, sautéed sausage, or cooked chicken breast when you toss everything together. It’s also great with roasted chickpeas for a vegetarian option.

Is this recipe good for meal prep?

Yes! Creamy Parmesan Orecchiette with Butternut Squash and Broccolini holds up well for a couple days and reheats beautifully, so you can portion it out in advance for easy lunches or speedy weeknight dinners.

Final Thoughts

If you’re ready to cozy up with a comforting, flavor-packed bowl of pasta, Creamy Parmesan Orecchiette with Butternut Squash and Broccolini will steal your heart. Give it a try, share it with someone you love, and don’t be surprised when it becomes a new staple in your weeknight dinner lineup!

Creamy Parmesan Orecchiette with Butternut Squash and Broccolini Recipe

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4.9 from 23 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Creamy Parmesan Orecchiette with Butternut Squash and Broccolini is a delicious and comforting pasta dish that combines the sweetness of butternut squash, the freshness of broccolini, and the richness of Parmesan cream sauce. This vegetarian recipe is perfect for a cozy weeknight dinner or a special weekend meal.

Ingredients

Scale

Orecchiette Pasta:

12 oz orecchiette pasta

Butternut Squash and Broccolini:

2 tablespoons olive oil
2 cups butternut squash, peeled and cubed (½-inch pieces)
1 bunch broccolini, trimmed and chopped
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)

Sauce and Seasoning:

3/4 cup heavy cream
1/2 cup grated Parmesan cheese (plus more for serving)
Salt and black pepper, to taste
1 tablespoon lemon juice (optional, for brightness)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook orecchiette until al dente, then drain and set aside.
Sauté Butternut Squash: In a skillet, sauté butternut squash in olive oil until golden and nearly tender.
Add Broccolini: Add broccolini to the skillet and cook until just tender. Stir in garlic and red pepper flakes.
Make the Sauce: Reduce heat, add heavy cream and Parmesan to the skillet. Stir until smooth, adding pasta water if needed.
Combine and Season: Toss in the cooked pasta, season with salt, pepper, and lemon juice.
Serve: Top with extra Parmesan and a drizzle of olive oil.

Notes

You can substitute kale or spinach for the broccolini if preferred.
Add crispy pancetta or sausage for a protein boost.
To make it lighter, swap heavy cream for half-and-half or a plant-based alternative.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-Inspired