Squash & Broccolini Orecchiette with Pancetta… can’t stress this sufficient—AMAZING…

Squash & Broccolini Orecchiette with Pancetta… can’t stress this sufficient—AMAZING 😛!
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Microwave butternut squash for two minutes to melt. Then peel it, minimize it, intestine it, and minimize it into 1 inch cubes. Drizzle w olive oil and season w salt, pepper, & paprika. Roast on 400 for 30 minutes.
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Cook dinner orecchiette in keeping with bundle instructions. For the final minute of cooking, add the broccolini to melt it only a bit. Reserve 1/2-1 cup of pasta water.
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Sautè pancetta in a big skillet till crispy. Add 1 thinly sliced shallot (elective) and garlic. Sauté till translucent.
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Add the cooked orecchiette, squash, broccolini, some reserved pasta water (quantity relies on how saucy you need it to be), and parmesan. Let simmer for a min or 2 till sauce thickens.
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Serve topped with further parmesan and pumpkin seeds. That is SO GOOD and ideal for the season!
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