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!
The Perfect Fall 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, unlike butternut squash, and you don’t even need the peel it. The skin is tender and gets nice and crispy when you roast it!
Pancetta is Italian cured pork belly very similar to bacon. If your grocery store doesn’t carry pancetta substitute diced bacon instead.
The Perfect Fall Pasta Step by Step →
There’s lots of caramelization going on in this recipe!
The Perfect Fall Pasta
- 1 lb pasta, any shape
- 2 delicata squash halved, seeded and cut into small cubes
- 4 oz diced pancetta or bacon
- 2 medium yellow onions, thinly sliced
- 1 bunch kale, stems removed and thinly sliced
- 4 oz goat cheese
- 2 tbsp butter
- 2 tbsp olive oil
- salt and pepper
- Preheat your oven to 400. Place the pancetta and cubed squash on a baking tray and toss with the olive oil, salt, and pepper. Roast 40-50 minutes until the squash is tender and the pancetta is caramelized. Remove from the oven and set aside.
- While the squash and pancetta are roasting caramelized the onions. Heat the butter in a large pot over medium/high heat until melted and sizzling then add in the sliced onions. Cook, stirring, until onions are soft and starting to turn translucent, 1–2 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 a deep golden brown color and nicely caramelized.
- Bring a large pot of salted water to a boil. Cook the pasta according to the directions on the package, drain and set aside until you're ready to use it.
- Add the kale, roasted squash and pancetta into the pot with the onions. Stir all the ingredients together until the kale is wilted and soft. Lastly, add in the cooked pasta and crumbled the goat cheese. Gently fold the pasta and goat cheese into the onions, squash, and kale. Divide between bowls and serve immediately!