Description

Craving a cozy, autumn-inspired dish with bold Italian flavors? Orecchiette with Pancetta, Pumpkin, and Broccoli Rabe combines tender roasted pumpkin, crispy pancetta, and peppery broccoli rabe with orecchiette pasta, finished with nutty Parmigiana and toasted pumpkin seeds

Ingredients

Scale

Orecchiette with Pancetta, Pumpkin, and Broccoli Rabe uses seasonal, bold ingredients for a flavorful result. Here’s what you’ll need for 4 servings:

2 cups diced peeled cheese pumpkin or butternut squash (about 8 ounces): Sweet, tender base for roasting.
Extra-virgin olive oil: For roasting and sautéing.
Kosher salt: Seasons to taste.
½ bunch broccoli rabe, tough lower stems removed, cut into thirds: Adds peppery, green flavor.
¾ cup pancetta, cut into ½-inch dice: Brings savory, crispy richness.
Pinch of red pepper flakes: Provides a subtle spicy kick.
2 cups orecchiette: Cup-shaped pasta to hold the sauce.
½ cup grated Parmigiana, plus more for topping: Adds nutty, salty depth.
¼ cup green pumpkin seeds, toasted: Contributes crunchy, nutty garnish.

Why These Ingredients Matter

Pumpkin/Butternut Squash: Adds sweet, roasted flavor and fall vibes.
Broccoli Rabe: Provides a bitter contrast to balance sweetness and richness.
Pancetta: Infuses the dish with savory, umami depth.
Orecchiette: Perfectly catches the sauce and ingredients for a cohesive bite.

Substitutions and Variations

Cheese Pumpkin/Butternut Squash: Swap with acorn squash, delicata squash, or sweet potato.
Olive Oil: Use avocado oil or vegetable oil for roasting.
Broccoli Rabe: Replace with kale, spinach, or broccolini (adjust blanching time).
Pancetta: Substitute with bacon, prosciutto, or omit for vegetarian (add 1 tablespoon olive oil).
Red Pepper Flakes: Omit for milder flavor or increase to ¼ teaspoon for extra heat.
Orecchiette: Swap with farfalle, rigatoni, or gluten-free pasta.
Parmigiana: Use Pecorino Romano, Grana Padano, or nutritional yeast for vegan.
Green Pumpkin Seeds: Replace with toasted pine nuts, sunflower seeds, or almonds.
Gluten-Free: Use gluten-free pasta and confirm pancetta is gluten-free.
Flavor Variations:
- Spicy Pasta: Add ½ teaspoon red pepper flakes or a sliced chili.
- Creamy Pasta: Stir in ¼ cup heavy cream or mascarpone with the broccoli rabe.
- Veggie-Packed Pasta: Include ½ cup roasted mushrooms or zucchini with the pumpkin.
- Vegan Pasta: Omit pancetta, use vegan cheese, and add 1 tablespoon olive oil.
- Herb-Infused Pasta: Add 1 teaspoon fresh sage or thyme with the pancetta.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Gather and Prep

Gather all ingredients: 2 cups diced pumpkin or butternut squash, olive oil, kosher salt, ½ bunch broccoli rabe, ¾ cup pancetta, red pepper flakes, 2 cups orecchiette, ½ cup Parmigiana, ¼ cup toasted pumpkin seeds.
Preheat the oven to 375°F (190°C).
Dice pumpkin into ½-inch cubes; trim broccoli rabe and cut into thirds; dice pancetta; grate Parmigiana; toast pumpkin seeds in a dry skillet over medium heat for 2-3 minutes.

Tip: Use pre-diced squash or pre-trimmed broccoli rabe to save time; toast seeds carefully to avoid burning.

Step 2: Roast Pumpkin

Toss 2 cups diced pumpkin with 1 tablespoon olive oil and a pinch of kosher salt on a rimmed baking sheet.
Spread in a single layer; bake until soft, about 20 minutes.
Remove from oven and set aside.

Tip: Check at 15 minutes for doneness; spread evenly to ensure roasting, not steaming.

Step 3: Blanch Broccoli Rabe

Bring a large pot of well-salted water to a boil.
Set up a bowl of well-salted ice water.
Drop ½ bunch broccoli rabe into boiling water; swirl and cook for 1-2 minutes.
Remove and immediately plunge into ice water to stop cooking.
Remove from ice water, squeeze out excess water, and set aside. Reserve boiling water.

Tip: Blanch briefly to reduce bitterness; salt ice water to retain flavor.

Step 4: Cook Pancetta and Pumpkin

Coat a large sauté pan with 1-2 tablespoons olive oil; add ¾ cup diced pancetta and a pinch of red pepper flakes.
Cook over medium heat until pancetta is brown and crispy, about 5-7 minutes.
Add roasted pumpkin and ¾ cup broccoli rabe cooking water; simmer until water reduces by half, about 2 minutes.

Tip: Stir pancetta occasionally for even crisping; reserve pancetta fat for flavor.

Step 5: Cook Pasta

Add 2 cups orecchiette to the reserved boiling water; cook until al dente, about 1 minute less than package instructions (typically 8-10 minutes).
Remove pasta with a slotted spoon and add to the pancetta-pumpkin pan.

Tip: Reserve extra pasta water; cook al dente to hold up in the sauce.

Step 6: Combine and Serve

Add blanched broccoli rabe and ½ cup pasta cooking water to the pan.
Cook, tossing, until water evaporates and sauce clings to pasta, about 1 minute.
Drizzle with 1 tablespoon olive oil; sprinkle with ½ cup grated Parmigiana. Toss vigorously.
Divide among 4 plates (about 1 cup per serving); sprinkle with more Parmigiana and ¼ cup toasted pumpkin seeds.

Tip: Toss quickly to coat pasta evenly; add extra pasta water if sauce is too thick.