My family enjoys a good homemade pasta dish and this has become one of our favorites! You can always add your favorite protein or substitute spinach for the kale!
1 tablespoon olive oil
4 ounces guanciale (or thick-cut bacon, if you can’t find guanciale), cut into 1/2-inch dice
8 ounces butternut squash, cut into 1/2-inch dice
1 bunch Tuscan kale, cut into 1-inch pieces
1/2 pound orecchiette
Freshly grated Pecorino Romano, to taste
Salt and pepper, to taste
While the oven is preheating at 400°F, cut up the guanciale and butternut squash. Toss them onto a sheet pan, drizzle with the olive oil, Smoosh them around a little, and roast for 30 minutes. At this point, take the sheet pan out, stir in the kale, and place back into the oven to roast for another 10 minutes.
Meanwhile, bring a pot of generously salted water to a boil and cook the orecchiette according to the box’s instructions, usually 9 to 11 minutes or al dente. Drain and add back to the pot. Tip the contents of the sheet pan into the pasta pot and toss with the Pecorino Romano. Salt and pepper to taste.
Thank you to Food 52 for this great Fall recipe!