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1
Preheat oven to 375 degrees F.
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2
Toss the pumpkin with olive oil and salt and place in a single layer on a sheet tray and bake in the oven until soft, about 20 minutes.
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3
Remove from oven and reserve.
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4
Bring a large pot of well-salted water to a boil.
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5
Set up a bowl of well-salted ice water.
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6
Drop the broccoli rabe into the pot of boiling water, swirl it around, remove from the water, and immediately plunge into the salty ice water.
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7
Reserve the boiling water to cook the pasta in.
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8
Remove the broccoli rabe from the ice water, squeeze out excess water, and reserve.
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9
Coat a large saute pan with olive oil and add the pancetta and crushed red pepper.
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10
Bring the pan to a medium heat and cook the pancetta until brown and crispy.
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11
When the pancetta is brown and crispy add the roasted squash and about 3/4 cup of the broccoli rabe cooking water.
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12
Simmer until the water reduces by half.
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13
Add the orecchiette to the reserved boiling broccoli rabe water and cook until the pasta is al dente, about 1 minute less than the cooking time says on the box.
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14
Remove the pasta from the water and add to the pan with the pancetta and squash.
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15
Add the broccoli rabe and about a 1/2 cup of the pasta cooking water.
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16
Cook until the water has evaporated and the sauce clings to the pasta.
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17
Drizzle with olive oil and sprinkle with the grated parmigiana.
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18
Toss or stir vigorously.
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19
Divide the pasta between 2 serving dishes, sprinkle with a little more grated parm, and top with toasted green pumpkin seeds.
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20
Delicioso!
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21
!
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22
October - Why We Love: Pumpkins
