Orecchiette With Butternut Squash, Cinnamon And Mint Recipe

Ingredients For Orecchiette With Butternut Squash, Cinnamon And Mint Recipe

• 0.5 inch 1 small butternut squash, peeled and cut into
• 0.5 pound Orecchiette Pasta
• 0.75 cup Pasta water
• 1 tablespoon Extra virgin olive oil
• 1 Shallot, Minced
• 0.25 teaspoon Red pepper flakes
• 0.25 teaspoon Ground cinnamon
• 2 tablespoon Unsalted butter
• 1 tablespoon Fresh lemon juice
• 0.5 cup Grated Parmigiano Reggiano