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Orecchiete with Roasted Butternut Squash
with peas, panko and creme fraiche

Active: 35 min Total: 35 min
We toss roasted butternut squash, peas and panko with orecchiette (pasta shaped like small ears) for a delicous fall combo. Finished with some creme fraiche and butter for some simple richness.


Orecchiete with Roasted Butternut Squash:
  • 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


  1. Thyme / Shallots / Butternut squash (if not frozen) - Prep as directed. Can be stored into 1 container. (Can be done up to 4 days ahead)

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  1. Heat oven to 425F / 218C.
  2. 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.
  3. 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.
  4. 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.



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