Creamy Butternut Squash and Mascarpone Orecchiette – Essential Living

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
• 1⁄4 c. heavy cream
• 1⁄2 c. mascarpone cheese
• 2 T. unsalted butter
• 1⁄2 c. Parmesan cheese, freshly grated (plus extra for serving)
• 2 T. fresh thyme leaves