November 06, 2018


Food › pasta › recipe ›

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2 cups diced peeled butternut squash (about 8 ounces ~ you can buy this ready-to-use)
2 cups broccoli florets broken into bite-size pieces
3/4 cup pancetta, cut into 1/2-inch dice
Pinch of red pepper flakes
2 cups dry orecchiette pasta, or that of your choice
3/4 cup chicken stock
1/2 cup shaved Parmesan
1/4 cup pumpkin seeds or sunflower seeds, toasted
    Preheat the oven to 375*. Toss squash and broccoli with olive oil and salt and place in a single layer on a sheet tray. Bake until soft, about 10-15 minutes. Meanwhile, in large pan with about 8 cups of salted water, bring to boil and cook pasta until al dente ~ 1 min. less than time recommended on box. Drain, reserving liquid.
   Remove vegetables from the oven and set aside. Coat a large saute pan with olive oil and add pancetta and red pepper flakes. Saute pancetta until brown and crispy. Add the roasted squash and broccoli and chicken stock. Simmer until the liquid reduces by half, about 2 minutes.  Add drained pasta and stir gently but well. Add 1/2 cup reserved pasta cooking water.  Simmer about 1 minute until sauce thickens and clings to spoon. Stir in shaved Parm and serve.

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