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Orecchiette Pasta with Bacon, Butternut Squash, and Broccoli

Orecchiette Pasta with Bacon, Butternut Squash, and Broccoli

I love that this quick and simple pasta dish can be served as either a light main dish or a side dish. I served this as a side dish to some Chicken Francese and some roasted asparagus. The combination of flavors was wonderful! I loved the bits of bacon with the sweetened roasted sweet potatoes combined with the slightly bitter roasted broccoli. I also thought the toasted pine nuts added a nice nutty crunch and the parmesan gave it a great touch of saltiness. We all thought this orecchiette pasta with bacon, butternut squash, and broccoli was absolutely delicious and my husband said the leftovers the following day were even better.

Orecchiette Pasta with Bacon, Butternut Squash, and Broccoli

How to Make Orecchiette Pasta with Bacon, Butternut Squash, and Broccoli

Preheat your oven to 400 degrees and place the butternut squash on a baking sheet. Drizzle with olive oil and toss sea salt and freshly cracked pepper, to taste.

Place into the oven and roast the squash for 15 minutes, tossing with a spatula halfway through. Add the broccoli to the baking sheet and roast for 8 minutes, rotating the pan halfway through. Remove from the oven and set aside.

Orecchiette Pasta with Bacon, Butternut Squash, and Broccoli

While the veggies are roasting, bring a large pot of salted water to boil. Once boiling, add in the orecchiette and cook, per package instructions.. Once cooked, reserve 1/2 cup pasta water before draining pasta.

While the veggies are roasting and the pasta is boiling, place the bacon bits into a large skillet over medium heat. Cook until golden brown, about 3-4 minutes, stirring often, then transfer to a paper towel lined plate.

Remove all but 2 teaspoons of grease from the pan. Add the shallot and crushed red pepper flakes and cook, stirring often, for 2-3 minutes. Add the garlic to the pan and cook for 1 minute, stirring constantly. Add the white wine and cook, stirring constantly for 1 minute. Add in the broth then season with sea salt and freshly cracked pepper, to taste, cook for 1 minute.

Immediately add the pasta, roasted squash, roasted broccoli, and bacon bits. Stir in the Parmesan and season with sea salt and freshly cracked black pepper, to taste. Add pasta water if needed. Let sit for a few minutes for the sauce to thicken and flavors to mingle, mix again then taste and re-season if needed. Serve and enjoy!

Orecchiette Pasta with Bacon, Butternut Squash, and Broccoli

 

Orecchiette Pasta with Bacon, Butternut Squash, and Broccoli

Orecchiette Pasta with Bacon, Butternut Squash, and Broccoli

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main
Cuisine: Italian
Servings: 4
Author: Pam - For the Love of Cooking / Original from Simply Scratch

Ingredients

  • 1 cup butternut squash diced
  • 1 cup broccoli florets
  • Drizzle of olive oil
  • Sea salt and freshly cracked pepper to taste
  • 8 oz pound orecchiette pasta cooked per instructions
  • 4 slices of bacon cut into bits
  • 1 shallot sliced
  • 2 cloves fresh garlic minced
  • ¼ cup dry white wine
  • ½ cup chicken broth
  • Sea salt and freshly ground black pepper to taste
  • ½ cup freshly grated Parmesan cheese plus more for serving
  • 3-4 tbsp toasted pine nuts

Instructions

  • Preheat your oven to 400 degrees and place the butternut squash on a baking sheet.
  • Drizzle with olive oil and toss sea salt and freshly cracked pepper, to taste.
  • Place into the oven and roast the squash for 20 minutes, tossing with a spatula halfway through.
  • Add the broccoli to the baking sheet and roast for 8-10 minutes, rotating the pan halfway through.
  • Remove from the oven and set aside.
  • While the veggies are roasting, bring a large pot of salted water to boil.
  • Once boiling, add in the orecchiette and cook, per package instructions.
  • Once cooked, reserve 1/2 cup pasta water before draining pasta.
  • While the veggies are roasting and the pasta is boiling, place the bacon bits into a large skillet over medium heat.
  • Cook until golden brown, about 3-4 minutes, stirring often, then transfer to a paper towel lined plate.
  • Remove all but 2 teaspoons of grease from the pan.
  • Add the shallot and crushed red pepper flakes and cook, stirring often, for 3-4 minutes.
  • Add the garlic to the pan and cook for 1 minute, stirring constantly.
  • Add the white wine and cook, stirring constantly for 1 minute.
  • Add in the broth then season with sea salt and freshly cracked pepper, to taste, cook for 1 minute.
  • Immediately add the pasta, roasted squash, roasted broccoli, and bacon bits.
  • Stir in the Parmesan and season with sea salt and freshly cracked black pepper, to taste. Add pasta water if needed.
  • Let sit for a few minutes for the sauce to thicken and flavors to mingle, mix again then taste and re-season if needed.
  • Serve and enjoy!
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3 Comments

  1. Very interesting combo. Looks healthy and delicious, especially the last shot.