Orecchiette with Rapini and Roasted Squash

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes


  • 2 cups orecchiette
  • 3 tbsp extra virgin olive oil
  • 2 cups diced and peeled carnival squash
  • 1 bundle rapini
  • 1/4 cup of lardo (or pancetta) minced
  • Pinch of chili flakes
  • 1/4 cup pumpkin seeds toasted
  • 1/4 cup of grated Parmigiano Reggiano



  1. Cut squash in half, then into wedges. Next dice wedges into bite size pieces.
  2. Toss with 1 tbsp olive oil, salt, pepper, clove of garlic.
  3. Place on a parchment line baking sheet.
  4. Bake in a preheated oven at 375° F till squash can be pierced with a fork.
  5. Take out of oven and set aside.


  1. Clean and cut lower section of stem.
  2. Place rapini in a pot of boiling salted water and cook for about 5 minutes.
  3. Drain and set aside.


  1. In another bot of boiling salted water add orecchiette and cook to a few minutes before suggested cook time.
  2. Drain.

Final steps:

  1. In a medium saute pan, add 1 tbsp of olive oil and chili flakes, and heat to a medium to high setting.
  2. Toss in lardo and render till slightly translucent.
  3. Toss in the rapini and saute for about a minute.
  4. Add in squash and again stir and cook for a few minutes.
  5. Throw in orecchiette and toss in pan making sure to blend all ingredients well.
  6. Finish with a nice drizzle of olive oil and a dusting of parmigiano, and a sprinkle of toasted pumpkin seeds and we are ready to eat!
  7. Enjoy!


To make this dish vegetarian just skip the lardo (or pancetta).


  • Serving Size: 4 servings
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