Fall Harvest Pasta


  • 1/4C  The Olive Grove’s Mushroom Sage Olive Oil, divided
  • 4oz  Pancetta, diced (you can find diced pancetta in most grocery stores)
  • 8oz  Butternut squash, cubed into 1/2-inch pieces (look for the squash already cubed in the produce section)
  • 2C  Kale, chopped
  • 1/2 lb  The Olive Grove’s Orecchiette pasta
  • Freshly grated Parmesan cheese
  • Salt and Pepper to taste


Preheat oven to 400 degrees.  Toss the Pancetta and butternut squash with 1 tablespoon olive oil in a medium-sized bowl and evenly spread onto a baking sheet.  Roast for 30 minutes.  Pull the baking sheet out and stir in the kale, and place back in the oven for another 10 minutes.

Boil the orecchiette in a large pot of salted water until al dente, about 9 minutes.  Drain and add back to pot.  Pour the sheet pan ingredients and remaining olive oil into the pot and blend together.  Add in cheese, salt and pepper, stir and enjoy!


Serves 4