FINALLY, SWEATER WEATHER IS UPON US!

Say “good riddance” to those scorching heatwaves with a DELICIOUS, fall inspired pasta dish that is sure to bring you all the cozy vibes you’ve been dreaming of!

This tasty, decadent recipe is simple enough to serve as a quick weeknight dinner, fancy enough to serve as an impressive date night dish, and can be easily doubled or tripled to feed more if needed!

INGREDIENTS:

1 tablespoon olive oil

4 ounce guanciale (substitute with Pancetta or thick-cut bacon, if desired), cut into 1/2-inch pieces

8 ounce butternut squash, cut into 1/2-inch cubes

1 bunch Tuscan kale, chopped cut into roughly 1-inch pieces

1/2 pound orecchiette pasta (or pasta of your choice)

Freshly grated parmesan cheese, to taste

Salt and pepper, to taste

DIRECTIONS:

Step 1 While the oven is preheating at 400°F, cut up the guanciale and butternut squash. Toss them onto a sheet pan, drizzle with the olive oil. Combine to be sure each item is coated in oil, and roast for 30 minutes.

Step 2 Remove guanciale and butternut squash from oven, stir in the kale, and place back into the oven for another 10 minutes.

Step 3 Meanwhile, bring a pot of generously salted water to a boil and cook the orecchiette according to the box’s instructions, usually 9 to 11 minutes or al dente. Drain and add back to the pot. Tip the contents of the sheet pan into the pasta pot and toss with freshly shredded parmesan cheese.. Salt and pepper to taste.