Orecchiette with Butternut Squash and Sage Ingredients Coarse salt 12 ounces orecchiette 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 small butternut squash, halved and peeled, seeds and pulp scooped and reserved, flesh cut into 1/2-inch pieces (4 cups) Butternut Squash 3 tablespoons unsalted butter 1/4 cup packed fresh sage leaves 1 1/3