Recipe Detail

Squash with Celery Leaves and Orechiette

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Number of Servings:


  1. 1 - onion diced
  2. 3 tablespoons - extra virgin olive oil
  3. 1 pounds - butternut squash peeled, diced into 1/2-inch cubes
  4. 1/2 pounds - Roma tomatoes
  5. 1 cloves - garlic minced
  6. 1/2 teaspoons - sea salt
  7. 1/2 teaspoons - ground black pepper
  8. 1/2 cups - water
  9. 1/4 cups - fresh pale-green celery leaves chopped
  10. 1 pounds - orechiette pasta cooked al dente
  11. 2 teaspoons - freshly grated Parmigiano-Reggiano


Sauté onion in olive oil about 7-10 minutes or until soft. Add squash, tomatoes, garlic and season with salt and freshly cracked black pepper. Add about 1/2 cup water, cover and let simmer about 12-15 minutes till squash is cooked. Be careful not to overcook squash, as it has a tendency to become too soft during the last minutes of cooking. Mix in celery leaves, serve over warm pasta and sprinkle with Parmigiano-Reggiano.


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