Still inspired by the flavors of fall, despite the rise in temperatures again, I decided to pick up some squash at the Town and Country Farmer’s market last Wednesday.

I love finding new ways to use squash, and after a request to incorporate penne pasta, here’s what I came up with.

By the way, if you’re looking for something to do with all the seeds from your squash, check out Eliza Domestica’s recipe for roasted winter squash seeds here.

Here’s the fruit of my efforts from last week’s market selection:

Penne with Roasted Acorn Squash, Vidalia Onions and Chile Rubbed Pork Chops

1 lb whole-wheat penne pasta

1 large Vidalia onion

1 acorn squash

3 1-inch-thick pork chops

salt and pepper to taste

3 tbsp olive oil

¼ c parmesan cheese

For the pork chops:

2 tsp ancho chile powder

1 tsp chipotle chile powder

1 tsp garlic powder

3 tsp brown sugar

½ tsp salt

Combine spice mixture and rub on pork chops. Marinate in the refrigerator for 1 hour up to overnight.

Cut the acorn squash in half and then into slices, lengthwise, and cut the onion into wedges.

Toss with olive oil, salt and pepper on a rimmed baking sheet.

Roast the squash and onion at 375 for 20 minutes. The pork chops can go in the oven at the same time, but roast them for 20-35 minutes, or until they’re no longer pink in the center.

Allow the pork chops to rest for 5-10 minutes before slicing to retain juices.

Meanwhile, cook the pasta according to directions.

After the squash and onions have cooked and slightly cooled, remove the skin from the squash and dice. Toss squash and onions with pasta. You can either dice the pork chops and toss with the pasta, squash and onions, or place on top.

Top each dish with some of the parmesan cheese.

Serves 3-4.