1 lb of Orecchiette Pasta, cooked
1 lb of butternut squash, peeled and cubed
1 Tbsp. of kosher salt (Pink Himalayan Salt)
1 tsp of fresh grated nutmeg
Preheat the oven to 375.
In a large bowl, toss the 1 pound of butternut squash with 2 tablespoons of the Wild Mushroom and Sage Olive Oil. When the squash is evenly coated, place the cubes on a rimmed baking sheet, sprinkle with the kosher salt and fresh grated nutmeg. Place the baking sheet on the middle rack of the oven.
Bake for 50 minutes or until pieces are lightly browned and fork tender.
Toss the warm Orecchiette with remaining tablespoon of Wild Mushroom and Sage Olive Oil to keep the pasta from sticking. When the butternut squash is done, remove from oven and add it to the pasta. Toss and serve.