We are coming up onto my favorite time of year, Fall🍂. This season is just perfect for making these kind of dishes. Warm days, cool nights and all the beautiful changing of colors are my inspiration! I recently saw this fall recipe in a magazine and had to try it….My version is a little different than their’s but it’s just the beginning of this wonderful “Pumpkin”season, more to come!! Hope you try it, it was yummy!
1 lg. Butternut squash, peeled and cut into 1 inch cubes
extra virgin olive oil
salt and pepper
1 package baby spinach
1 cup pancetta, 1/2 inch diced
1 lb orecchiette pasta
1 cup Parmesan cheese, separated
1/4 cup green pumpkin seeds
Peel & Cut squash into cubes and place them onto sheet tray and toss with generous amts of olive oil, salt & pepper. Bake at 375 degrees until soft about 20 to 30 mins. Remove from oven and set aside.
At about the last 10 mins of the squash’s roasting time add the orecchiette pasta to boiling salted water and cook till al dente, drain reserving 1 1/2 cups of the pasta water.
In the meantime in a lg. saute pan heat olive oil and add pancetta, cook until brown and crispy. Once pancetta is to your liking add the roasted pumpkin and 1 cup of the reserved pasta water, simmer for about a minute and then add in pasta, spinach and the rest of the reserved pasta water. Simmer slowly stirring till spinach has wilted and all is incorporated, drizzle with olive oil, 1/2 cup of parm cheese and season with salt & pepper then toss till seasonings & sauce cling to pasta. Transfer to a large pasta bowl and sprinkle with pumpkin seeds and remaining grated Parmesan cheese. Enjoy❤️