Orecchiette with Pancetta, Butternut Squash and Broccolini

I have looked forward to making this pasta every fall for over 10 years, so it was a no-brainer that this would be the fall Sunday Super pasta we shared. It perfectly showcases some fabulous fall ingredients - hope you enjoy as much as we do!

Serves 4 (can easily be doubled)

1 medium butternut squash cut into 1/2” dice, about 4 cups


Olive oil


Kosher salt


1 bunch broccolini, tough stems removed and cut into 1” pieces 


8 oz. pancetta, cut into 1/4” dice


1/4 teaspoon red pepper flakes


3 cloves of garlic, minced


2 cups of orecchiette or other similar pasta shape


2 tablespoons unsalted butter

1/2 cup grated parmigiana, plus more for topping


1/4 cup pine nuts, toasted



Preheat the oven to 400 degrees.

Toss the squash with 2 tablespoons of olive oil and 3/4 teaspoon of kosher salt and place in a single layer on baking sheet. Bake in the oven until soft, about 20 minutes. Remove from the oven and reserve.

Coat a large saute pan with 1 tablespoon of olive oil and warm over medium heat, then add the pancetta. Crisp up for about 7 minutes, then add the garlic and red pepper flakes and sautee and additional 30 seconds. Turn off the heat, and add the roasted squash and toss to combine.



Meanwhile, bring a large pot of well-salted water to a boil. Add the orecchiette and cook until al dente, adding the broccolini to the pasta water two minutes before pasta is done. Remove the pasta and broccolini from the water and add to the pan with the pancetta and pumpkin, reserving about one cups of pasta water.

Add 1/2 cup of the pasta cooking water and butter, stirring continually until the sauce starts to clings to the pasta, about 1-3 minutes.



Drizzle pasta with some olive oil and sprinkle with the grated parmigiana cheese, and continue to stir vigorously as it all combines.

Add pine nuts, toss again, and serve with additional grated cheese on top.