clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Orecchiette with Rapini and Roasted Squash

  • 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).

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


  • Serving Size: 4 servings
Recipe Card powered byTasty Recipes

sign up and connect for NEW RECIPES + MORE

You have Successfully Subscribed!

Pin It on Pinterest