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Orecchiette with Butternut Squash and Sage

Martha Stewart
  • 40 minutes
  • Serves 4

INGREDIENTS

1

Butternut squash, small

1/4 cup

Sage, packed fresh leaves

12 oz

Orecchiette

1

Poppy seeds

1

Salt, Coarse

2 tbsp

Olive oil, extra-virgin

3 tbsp

Butter, unsalted

1 1/3 cups

Whole-milk ricotta