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    Category Home » Pasta » The Perfect Fall Pasta with Delicata Squash, Pancetta, and Goat Cheese

    The Perfect Fall Pasta with Delicata Squash, Pancetta, and Goat Cheese

    Published: Sep 29, 2019 · Modified: Oct 5, 2020 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe
    a white oval platter filled with pasta, goat cheese, roasted squash, and crispy pancetta
    a white oval platter filled with pasta, goat cheese, roasted squash, and crispy pancetta
    a white oval platter filled with pasta, goat cheese, roasted squash, and crispy pancetta
    a white oval platter filled with pasta, goat cheese, roasted squash, and crispy pancetta
    a white oval platter filled with pasta, goat cheese, roasted squash, and crispy pancetta
    a white oval platter filled with pasta, goat cheese, roasted squash, and crispy pancetta

    Crispy pancetta, roasted delicata squash, and creamy goat cheese tossed with caramelized onions and finely chopped kale! I’ve packed all my favorite autumn flavors into one delicious pasta!

    a white oval platter filled with pasta, goat cheese, roasted squash, and crispy pancetta

    Squash season is here! There are so many beautiful squash varieties filling the markets right now. One of my all-time favorites is delicata! It’s so simple to cut up and unlike butternut squash, you don’t even need to peel it. The skin is tender and gets nice and crispy when you roast it!

    Why I Love This Recipe

    • It’s fewer than 10 ingredients!
    • It’s super easy to make. Most of the work is done in your oven. After that, it’s just a matter of caramelizing onions and boiling pasta.
    • It’s easily adaptable. You can make this recipe gluten-free by substituting brown rice pasta. (This one if my favorite!) Check out more ingredient swaps and substitutions below.

    Ingredients You’ll Need

    Here’s everything you need to make this recipe: delicata squash, any bite-sized pasta, pancetta, butter, olive oil, rosemary (or sage), onion, and goat cheese.

    • Pancetta is Italian cured pork belly very similar to bacon. If your grocery store doesn’t carry pancetta substitute bacon instead.
    • Delicata Squash is one of my favorites! If you would like to substitute a different squash you could use butternut, acorn, kabocha, or even diced sweet potato.
    • Rosemary, sage, or thyme all work well in this recipe.
    a box of pasta, two delicata squash, a bunch of kale, sliced panetta, rosemary and butter

    Recipe Step by Step

    Step 1. Roast the squash

    On a baking tray, drizzle the squash with olive oil salt, and pepper. Roast for 20 minutes, then remove the tray from the oven and scatter the pancetta and rosemary over the squash. Put the squash and pancetta back in the oven and continue roasting for 20-30 minutes, until the squash is tender and caramelized and the pancetta is crispy.

    delicata squash and pancetta roasting on a baking tray

    Step 2. Caramelize the Onions and Cook the Pasta

    While the squash is roasting melt the butter in a large pot over medium/high heat then add in the sliced onions. Cook, stirring occasionally until onions are soft and starting to turn translucent, about 5 minutes, season with a good pinch of salt. Reduce heat to medium-low and continue to cook the onions, stirring every few minutes to prevent them from sticking. Continue stirring and cooking the onions until they are golden brown and caramelized.

    Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the directions on the package, reserve 1 cup of pasta water before draining.

    onions caramelizing in a pot and a pot of pasta with kale and roasted squash

    Step 3. Toss Everything Together + Serve

    Add the cooked pasta and reserved pasta water to the caramelized onions followed by the chopped kale, roasted squash, and pancetta. Crumble in the goat cheese, stir to combine. Taste and season with salt as necessary. Divide between bowls, serve immediately.

    FAQs and Expert Tips

    Can you eat the skin of the Delicata squash?

    Yes! That is one of the reasons I love it so much. Delicata squash skin is tender and delicious.

    Can I use bacon instead of pancetta?

    Absolutely! If you can’t find pancetta at your market you can substitute bacon.

    Do you have any tips for caramelizing onions?

    I sure do! Check out my blog post on: Perfect Caramelized Onions

    a cream colored pot filled with pasta, goat cheese, pancetta, kale and roasted delicata squash

    Check out More Delicious Recipes

    • Butternut Squash Mac and Cheese with Crispy Sage Breadcrumbs
    • Five-Ingredient Creamy Goat Cheese and Sausage Ravioli
    • Creamy Mushroom and Garlic Pasta
    • Cauliflower Carbonara with Garlic Breadcrumbs
    • Maple-Brown Butter Roasted Squash with Toasted Hazelnuts and Sage

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    The Perfect Fall Pasta

    Crispy pancetta and roasted squash tossed with caramelized onions, creamy goat cheese, and kale!
    5 from 3 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Servings: 4
    Calories: 830kcal
    Author: Leigh Anderson

    Ingredients

    • 2 medium delicata squash halved, seeded and cut into ½-inch slices
    • 3 sprigs rosemary or sage
    • 2 tbsp olive oil
    • 4 oz pancetta or bacon
    • 1 lb bite-sized pasta any shape
    • 2 tbsp butter
    • 1 medium yellow onion thinly sliced
    • 1 bunch kale stems removed and thinly sliced
    • 4 oz goat cheese
    • salt and pepper

    Instructions

    • Preheat your oven to 400. On a baking tray, drizzle the squash with olive oil salt, and pepper. Roast for 20 minutes, then remove the tray from the oven and scatter the pancetta and rosemary over the squash. Put the squash and pancetta back in the oven and continue roasting for 20-30 minutes, until the squash is tender and caramelized and the pancetta is crispy.
    • While the squash is roasting melt the butter in a large pot over medium/high heat then add in the sliced onions. Cook, stirring occasionally until onions are soft and starting to turn translucent, about 5 minutes, season with a good pinch of salt. Reduce heat to medium-low and continue to cook the onions, stirring every few minutes to prevent them from sticking. Continue stirring and cooking the onions until they are golden brown and caramelized.
    • Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the directions on the package, reserve 1 cup of pasta water before draining.
    • Add the cooked pasta and reserved pasta water to the caramelized onions followed by the chopped kale, roasted squash, and pancetta. Crumble in the goat cheese, stir to combine. Taste and season with salt as necessary. Divide between bowls, serve immediately.

    Notes

    FAQ:
    Can you eat the skin of the Delicata squash?
    Yes! That is one of the reasons I love it so much. Delicata squash skin is tender and delicious.

    Recipe Substitutions:
    • Delicata Squash: Any winter squash: butternut, acorn, kabocha
    • Pancetta: Uncured Bacon
    • Goat Cheese: Feta or vegan ricotta, Kite Hill brand is great!
    • Kale: Swiss chard.
    • Pasta: Use brown rice pasta for gluten-free.
    • Rosemary: Fresh sage or thyme. 
    Storing Leftovers:
    Store leftovers in the fridge for up to 4 days, reheat in the microwave.

    Nutrition

    Calories: 830kcal | Carbohydrates: 110g | Protein: 28g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 47mg | Sodium: 372mg | Potassium: 1301mg | Fiber: 7g | Sugar: 9g | Vitamin A: 6813IU | Vitamin C: 69mg | Calcium: 182mg | Iron: 4mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
    « Eggs en Cocotte (Baked Eggs)
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    Reader Interactions

    Comments

    1. Morgan

      October 17, 2022 at 3:56 pm

      5 stars
      This is so delicious! The sweetness of the squash, the saltiness of the pancetta, and the creamy, tangy goat cheese all combine together so well. I made it last fall and returned back to the recipe to try again. Two thumbs up!

      Reply
      • Leigh Anderson

        October 18, 2022 at 2:04 pm

        Thank you, Morgan! I’m so glad you liked this recipe. xx

        Reply
    2. cynthia

      October 16, 2022 at 4:11 pm

      I made this tonight and it was FAULOUS! I made the recipe exactly as written and would not change a thing. Thank you for this recipe, it will definitely be included in my Fall menu rotation.

      Reply
      • Leigh Anderson

        October 17, 2022 at 9:32 am

        I’m so happy to hear that! Thank you, Cynthia.

        Reply
    3. Halle

      September 12, 2022 at 10:51 pm

      I want to make this for a vegan friend; any sub for the pancetta? Or just leave it out? Thanks!

      Reply
      • Leigh Anderson

        September 14, 2022 at 9:37 am

        Hi Halle–you can omit the pancetta or substitute sautéed mushrooms.

        Reply
    4. BertS-MN

      April 13, 2022 at 5:37 pm

      4 stars
      This was fun to make and relatively easy. I wanted to make it because I could make with ingredients we already had.
      I made it for 2, so reduced amounts.
      My wife thought it needed more cheese to make it creamier, but I knew she would say that, and had already put in extra.
      I used 1 1/2 sprigs of rosemary, and cut them in smaller pieces. The recipe didn’t say what to do after cooking, so I just mixed them with everything else. I probably eat too fast, and may have swallowed a sprig of rosemary. No problem.
      2 oz of pancetta might be too little. I would kick up flavor next time.
      Thanks

      Reply
    5. Cara

      October 23, 2020 at 3:39 pm

      5 stars
      This was indeed The Perfect Fall Pasta! The whole family loved it ( including the one who said “I don’t like winter squash). First time cooking delicata squash. Consider me a new fan. This recipe was simple and full of flavor. No side dishes required…a meal in a bowl. Plenty of room to experiment if you have time and interest. Cannot wait to make it again and try more of your recipes!

      Reply
      • Leigh Hyatt Anderson

        October 23, 2020 at 5:35 pm

        Thank you for this wonderful comment Cara! I’m so glad you enjoyed the recipe! xo

        Reply
    6. Karen

      October 25, 2019 at 5:32 am

      I’m on board with savory squash! It’s so good with the onion and all the cheese 😍

      Reply

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