Creamy Parmesan Orecchiette with Butternut Squash and Broccolini

• butter↗3 tablespoon
• cloves garlic↗2
• fresh thyme leaves, minced↗1
• flour↗3 tablespoon
• white wine↗0.5 cup
• chicken or vegetable broth, or milk↗2
• Parmesan cheese↗0.25 cup
• lemon juice to taste↗
• salt to taste↗
• orecchiette (I used DeLallo whole wheat orecchiette)16 ounce
• cubed butternut squash3 cup
• broccolini↗3 cup
• olive oil, salt, and pepper↗
• pumpkin seeds↗
• additional Parmesan cheese↗

Step-by-step instructions

1. 1

   SAUCE: Melt the butter over medium heat. Add the garlic and thyme and saute until soft. Add the flour and whisk until smooth – let it cook for a few minutes to avoid a floury taste. Add the wine and whisk to incorporate. Add the broth or milk, 1/2 cup at a time, and whisk to incorporate. When thickened slightly, add more liquid. Finish with the Parmesan cheese, lemon juice, and salt to taste. Sauce should be smooth and light.

2. 2

   VEGETABLES: Place the veggies on two separate baking sheets. Drizzle with a little olive oil, salt, and pepper, and roast at 400 degrees for about 20-30 minutes, until tender but not falling apart.

3. 3

   PASTA: Cook the pasta according to package directions. Set aside.

4. 4

   FINISH: Toss everything together (sauce, pasta, vegetables, additional broth as needed to keep it loose) and top generously with pumpkin seeds and Parmesan cheese. Season with salt and pepper.