Preheat oven to 400 F.

Place the squash on a baking sheet, drizzle with 2 Tbsp. olive oil and a sprinkle of kosher salt to taste. Bake until tender, remembering to turn the squash a few times, as it roasts. About 30 minutes.

Next, give the dandelion greens a good good rinse under cold water. Remove the hard stems and chop leaves into 4-inch pieces. Set aside.

Add 1/4 cup of olive oil to a sauté pan, and add the cubed pancetta. Cook until pancetta becomes golden and crispy. Next, add the dandelion greens to the same pan. Cook until greens become wilted. Salt to taste.

In the meantime, add 2 Tbsp. salt to a large pot of boiling water. Add the orecchiette and cook according to package directions until pasta is al dente.

Roast pepitas in a small pan on the stove top for about 6 minutes, until they become crisp and aromatic. Don’t take your eyes off of them.

When the pasta is done, add about 1/3 cup of pasta water to the pancetta and greens, along with the pasta.

Add the roasted squash and toasted pepitas. Stir gently.

Top with grated Romano cheese and cracked black pepper. A drizzle of olive oil wouldn’t hurt either.

Enjoy!