Squash:

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.

Rapini:

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.

Pasta:

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!