Bay Scallops Orecchiette Roasted Butternut Squash w/Sage Parmesan Cream Sauce Garlic Breadcrumbs

You guys, THIS dish is AMAZING. If you are looking for a decadent, special meal, look NO further. It's comforting, elegant, and the flavors are all so different, but complimentary to each other that it just works. 'Tis the time of year for Squash and Bay Scallops so I really enjoyed creating this using fresh, seasonal ingredients. (We even grew the Butternut Squash in our garden and I am still finding new ways to use it all!) The sweetness from the Maple Syrup on the caramelized Squash plus the Bay Scallops, helps cut through the richness of the sauce and you still get a slight heat coming from the Roasted Red Pepper Flakes in the Garlic Breadcrumbs. I can't say enough great things about how much I love this meal & I hope you enjoy it as much as we do this time of the year!

Ingredients: yields enough for 4-6 people

1lb. Bay Scallops

1lb. Orecchiette Pasta

1 Small Butternut Squash; peeled and cubed

1 tsp. Maple Syrup

3-4 Cloves Garlic; minced

1/2 Cup Grated Parmesan

1/4 Cup Heavy Cream

Handful of Fresh Sage Leaves

2 Tbsp. Butter

Olive Oil

Salt and Pepper

1. Preheat oven to 400 degrees.

2. Toss Cubed Butternut Squash lightly with Olive Oil, Salt and Pepper and spread in a single layer on a sheet lined with parchment paper.

3. Roast Squash for about 20-25 minutes until it becomes tender and begins to brown. Once this happens, gently drizzle and toss the cubes with the Maple Syrup and bake for another 5 minutes.

4. While the Squash is in the oven, prepare the Garlic Breadcrumbs (recipe below)

5. Remove the Butternut Squash from the oven and set aside.

6. Boil 6+ Cups of water in a large pot. Add a generous spoonful (about 1-2 tbsp) of Salt to the water and cook Orecchiette as directed to al dente. This takes about 8-10 minutes usually. Reserve 1 Cup of the Pasta Water.

7. In a Large Skillet or nonstick pan, Heat a bit of Olive Oil & Sage leaves. Sear the Bay Scallops on all sides for about 5 minutes. Season with Salt and Pepper.

8. Add the Garlic and sauté for another 1-2 minutes, **be sure not to burn the garlic or it will become bitter.

9. Add the Heavy Cream and Parmesan Cheese and stir frequently creating your sauce. If it seems too thick right away, Add a bit of the reserved Pasta Water to thin it out. **This comes together quite quickly and you don't want to overcook the Scallops.

10. Mix in the Squash and Orecchiette to the Sauce and top with the Garlic Breadcrumbs & Serve Immediately.

Garlic Breadcrumbs Ingredients:

4-5" Piece of Baguette; **stale works great but you can easily toast it to get it crispy

1-2 Cloves Garlic; minced

1 tbsp Butter

1 Tbsp Olive Oil

1/2 Teaspoon Roasted Red Pepper Flakes

1/4 Cup Parmesan Cheese; Freshly Grated

2-3 Tbsp. Fresh Parsley; roughly chopped

Salt & Pepper

1. In a small sauté pan, heat Olive Oil and Butter on medium heat.

2. Add Garlic and Red Pepper Flakes; cook for about 1 minute

3. Using your Chefs Knife, cut the bread up into small pieces, crumbs.

4. Add the bread to the pan and toast until crispy and well coated with the Oil & Butter. Season with Salt, Pepper, Fresh Parsley and Parmesan Cheese. Set Aside until plating the finished Orecchiette dishes.

Please share your pictures and feedback in the comments below and on my social media pages using #saltsandseasons ENJOY!!!!

-Alexandra