Recipe: <!-- -->Butternut Squash with Celery Leaves and Orecchiette<!-- --> | Whole Foods Market

Ingredients

• 1 onion, diced
• 2 tablespoons extra-virgin olive oil, or slightly more up to 4 tablespoons
• 1 pound butternut squash, peeled and diced (about 1/2-inch)
• 1 clove garlic, finely chopped
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 1/4 cup chopped fresh pale-green celery leaves
• 1 pound orecchiette pasta, cooked according to package instructions
• 2 teaspoons freshly grated Parmigiano-Reggiano