Butternut Squash Orecchiette

• One pound orecchiette

• Half a butternut squash peeled cubed and roasted

• One pound of sausage casings removed

• Parmigiana grated to taste

• Salt and pepper and taste

Peel and cube the squash. Roast in the oven at 400 degrees until soft. (You should easily be able to stick a fork in.)
Brown sausage in pan.
Bring a pot of salted water to boil and cook orecchiette.
Add roasted squash to browned sausage and add cooked orecchiette some of the pasta water, parmigiana, salt and pepper to taste Into the pan.
Toss to coat and serve


  • 4 egg yolks
  • 2 ounces pecorino romano
  • Black pepper to taste
  • 3 ounces guanciale
  • 1 pound pasta 



1: Chop guanciale into small dice and render out until crisp

2: Mix egg yolks, cheese, and pepper together and set off to the side

3:Boil pasta in salted water

4: Add cooked pasta and enough pasta water to stop the pan from sizzling. When pan is no longer sizzling at cheese yolk mixture and stir vigorously to emulsify rendered fat until smooth and creamy.

5: Plate and serve, top with more cheese if so desired