This is wonderful! A great fall meal.

Ingredients:

1 large acorn squash, peeled and cubed

2 cloves garlic, chopped

dried parsley

dried basil

kosher salt

pepper

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