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!
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.
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.
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.
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
Yes! That is one of the reasons I love it so much. Delicata squash skin is tender and delicious.
Absolutely! If you can’t find pancetta at your market you can substitute bacon.
I sure do! Check out my blog post on: Perfect Caramelized Onions
Check out More Delicious Recipes
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
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
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.
Store leftovers in the fridge for up to 4 days, reheat in the microwave.
Morgan
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!
Leigh Anderson
Thank you, Morgan! I’m so glad you liked this recipe. xx
cynthia
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.
Leigh Anderson
I’m so happy to hear that! Thank you, Cynthia.
Halle
I want to make this for a vegan friend; any sub for the pancetta? Or just leave it out? Thanks!
Leigh Anderson
Hi Halle–you can omit the pancetta or substitute sautéed mushrooms.
BertS-MN
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
Cara
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!
Leigh Hyatt Anderson
Thank you for this wonderful comment Cara! I’m so glad you enjoyed the recipe! xo
Karen
I’m on board with savory squash! It’s so good with the onion and all the cheese 😍