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Creamy Butternut Squash and Mascarpone Orecchiette

Creamy Butternut Squash and Mascarpone Orecchiette Ingredients: 4 c. butternut squash, cubed (or 15-oz. bag frozen) 1 medium red onion, roughly chopped 4-5 large cloves garlic, peeled 2 T. extra virgin olive oil Sea salt and black pepper, to taste 1 lb. orecchiette pasta ¼ c. heavy cream ½ c. mascarpone cheese 2 T. unsalted butter ½ c. Parmesan cheese, freshly grated (plus extra for serving) 2 T. fresh thyme leaves   Creamy Butternut Squash and Mascarpone Orecchiette Instructions: 1. Pre-heat your oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat.



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Creamy Butternut Squash and Mascarpone Orecchiette

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