acorn squash orecchiette
By: Jackie O'Callaghan
Published: Thursday, January 2, 2014 - 1:53pm

Ingredients




1 acorn squash, peeled and cubed
2 cloves garlic, chopped
dried parsley
dried basil
kosher salt
pepper
extra virgin olive oil
pine nuts
Parmesan cheese, grated
1 box orecchiette

Preparation

1 Peel and cube squash 2 Preheat oven to 400 degrees 3 Place squash on baking sheet with lip, toss in olive oil, parsley, basil, chopped garlic, salt and pepper 4 Roast for 40-45 minutes. Keep checking. 5 Boil pasta for 9-10 minutes until al dente 6 Drain pasta 7 Toss in squash, more olive oil, kosher salt, parsley, Parmesan and pine nuts 8 Add a little more Parmesan to each plate