Warm up with a bowl of this Cozy Fall Orecchiette Pasta, a comforting dish that captures the essence of autumn.
The combination of seasonal ingredients creates a hearty yet light meal, with the sweetness of roasted squash balancing the bitterness of the kale, while the pasta acts as the perfect vessel to soak up all the flavors. You can also swap it for orzo, fusilli, tubettini or farfalle pasta. This dish is ideal for a cozy dinner, gathering with friends, or simply indulging in the best that fall produce has to offer.
Easy to make and packed with seasonal goodness, this Fall Orecchiette Pasta is a satisfying way to embrace the flavors of autumn in every comforting forkful!
Cozy Fall Orecchiette Pasta
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 4 oz Thick Cut Bacon, chopped into ½ inch slices
- 8 oz Butternut Squash, diced into ½ inches
- 1 bunch Tuscan Kale, cut into 1 inch pieces
- ½ lb Orecchiette (or Orzo, Farfalle, Tubettini or Fusilli)
- Pecorino Romano (freshly grated), to taste
- Sea Salt (to taste)
- Black Pepper (to taste)
Instructions
- Preheat oven to 400*F. Add bacon and squash to a sheet pan. Drizzle with oil and roast for 30 minutes. Add kale to sheet pan and roast for another 10 minutes.
- Boil pasta in salted water according to box instructions for al dente. Drain pasta and add back to pot. Toss pasta with roasted ingredients, cheese, salt and pepper.
- Serve hot and enjoy!
