Kale & Pumpkin Orecchiette

I made this recipe back in September just as the autumn was starting to make an appearance in earnest. And, despite it taking me a solid three months to get it up on the blog, thankfully all the flavours are still as relevant as we head into the end of one year and the beginning of a new one!

With some dishes I come up with, I wonder where a dish transforms from being a mere assemblage of ingredients into an actual recipe, and this is very much one of those dishes. So whichever it may technical set upon, the ingredients and method, such that it is, is noted below. But aside from all of that, this is the kind of dish that is pure comfort and joy. Don’t stimp on loading the roasting tray for the squash/pumpkin with endless cloves of garlic so that the kitchen is filled with that: the best aroma of all!

Kale & Pumpkin Orecchiette

Ingredients (serves 2):

  • Enough Oriecchiette pasta for two people
  • 1/2 Butternut Squash, peeled, deseeded and cubed into 1inch pieces
  • Lots of garlic – at least 5 cloves, in their skin and smashed
  • 20g of blue cheese (Shepherds Store works well)
  • 1 pack of Gubbeen streaky bacon, sliced into thin lardons
  • 2 generous handfuls of seasonal kale, destem and tear the leaves.
  • Handful of toasted pumpkin seeds
  • Parmesan cheese
  • Olive oil, sea salt and pepper


  • Heat the oven to 180 degrees Celsius, prepare the squash and arrange it on a baking tray. Toss in the smashed cloves of garlic, drizzle over a small amount of olive oil. Toss through and roast until the squash is tender. Turn once during cooking.
  • Bring a pan of well salted water to the boil, add in the pasta, a drizzle of olive oil and cook until tender. Drain and set aside.
  • Fry off the bacon until all the fat has rendered out and the bacon has gone crispy. Drain on kitchen paper and set aside.
  • Keep the bacon fat, and once the squash is cooked through heat up the bacon fat again and quickly cook the kale leaves until they have softened.
  • Into a large sharing bowl, add the drained pasta, squash, pumpkin seeds and the crumbled blue cheese, season with sea salt and black pepper and toss together.
  • Scatter about the kale, then crumble the bacon over. Finally, using a veg peeler, peel off some Parmesan cheese over the whole dish and serve immediately.


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