1 pound (450 grams) /
2 cups /
butternut squash, roasted and cubed
6 cups /
whole cloves of garlic, smashed
2-3 tablespoons /
Zucchi's Chili Pepper Extra Virgin Olive Oil
4 tablespoons /
Parmesan cheese, grated
2 tablespoons /
almonds, toasted and crushed
to taste /
Bring a large pot of water to boil and generously salt it.
Meanwhile, add Zucchi's chili pepper extra virgin olive oil and smashed garlic cloves to a large pan. Cook over medium heat, until fragrant. Add the roasted butternut squash and spinach and cook for another 5 minutes, or until the spinach has wilted.
Add the orecchiette to the salted, boiling water. Cook for about 8-9 minutes, or until al dente.
Using a slotted spoon, transfer the orecchiette to the pan with the squash and spinach. Add a 1/4 cup of the pasta water and sitr to combine. Cook on low for 1-2 minutes, until the pasta is coated in bits of spinach and butternut squash.
Spoon onto serving plates and sprinkle with Parmesan cheese and toasted, crushed almonds. Drizzle on more Chili Pepper EVOO if you prefer the extra heat!