Orecchiete with Roasted Butternut Squash
with peas, panko and creme fraiche
- Thyme, fresh leaves - 1 tsp
- Shallots - 1 bulb, diced
- Butternut squash, frozen - 16 oz ((sub fresh))
- Oil, olive - 1 Tbsp
- Panko breadcrumbs - 1/2 cup
- Peas, frozen - 1 cup
- Maple syrup - 1 1/2 Tbsp
- Pasta, orecchiette (sub any small pasta shape) - 10 oz
- Butter - 2 Tbsp
- Creme fraiche - 3 Tbsp
- Lemons - 1/2, juice of
- Heat oven to 425F / 218C.
- Toss thyme, shallots, butternut squash and olive oil onto a sheet pan. Sprinkle with some salt and pepper. Roast for 10 minutes. Add panko, peas and maple syrup. Toss with butternut squash and roast for another 10 to 12 minutes until butternut squash is golden.
- While veggies are roasting, bring a pot of water to boil for pasta. Salt and then add pasta. Cook until al dente. Save 1/2 cup / 118mL of pasta water and drain pasta.
- Toss roasted veggies while hot with pasta, butter, half the pasta water and creme fraiche. Add more pasta water as necessary. Finish with lemon juice and add more salt and pepper as necessary.
Made the salmon only. The lemon is a nice touch to help cut the sweetness (paleo version).1 Helpful
Not my favorite of the CS salmon recipes. I didn't have fresh thyme, used dried, should have skipped. The panko wasn't quite crunchy - prob needed to cook longer. Had left over squash and made Brussels sprouts. My brother liked it, just ok from my perspective.0 Helpful
Broiled for about 5 minutes to brown top. The flavors were great!0 Helpful
I didn't make the squash, but the salmon was amazing!! We paired it with miso-maple roasted carrots from another recipe. Best ever.0 Helpful
Kept this in the over for 30+ minutes, but the crust never completely crisped up. The crust was a bit mushy as a result. And the fish itself was dripping with butter. Straight up baked salmon would have been easier/cheaper/tastier.0 Helpful
Breading and squash way too sweet0 Helpful
I absolutely loved the salmon!0 Helpful