acorn squash orecchiette

This is wonderful! A great fall meal.


1 large acorn squash, peeled and cubed

2 cloves garlic, chopped

dried parsley

dried basil

kosher salt


extra virgin olive oil

pine nuts

1/2 cup Parmesan cheese, grated

1 box orecchiette

  • Peel and cube squash
  • Preheat oven to 400 degrees
  • Place squash on baking sheet with lip, toss in 2 tablespoons olive oil, parsley, basil, chopped garlic, salt and pepper. Turn once.
  • Roast for 35 minutes. Keep checking.
  • Boil pasta for 9-10 minutes until al dente
  • Drain pasta
  • Toss in squash, more olive oil, kosher salt, parsley, Parmesan and pine nuts
  • Add a little more Parmesan to each plate

Serve with a green salad and garlic bread

A Jackie O’ Recipe

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