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A bowl of pasta with roasted squash and kale.
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4.92 from 12 votes

The Perfect Fall Pasta

Crispy pancetta, roasted delicata squash, and creamy goat cheese tossed with caramelized onions and wilted kale. This simple pasta is packed with savory, autumn flavor.
Prep Time15 minutes
Cook Time45 minutes
Course: dinner
Cuisine: American, Italian
Servings: 4
Calories: 830kcal

Ingredients

  • 2 medium delicata squash halved, seeded and cut into 1/2-inch slices
  • 2 tbsp olive oil
  • 4 oz sliced pancetta or bacon
  • 8-10 large sage leaves or three sprigs rosemary
  • 1 lb short cut 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 375 F. Line a baking tray with parchment or a silicone mat. Arrange the squash on the prepared tray in a single layer. Toss with salt, pepper and olive oil then scatter the sliced pancetta and sage leaves on top. Bake for 20-30 minutes, turning halfway through, until the squash is tender and caramelized and the pancetta is crispy.
  • While the squash is roasting melt the butter in a large skillet over medium/high heat then add in the sliced onions. Cook, stirring occasionally until the 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, pancetta and sage. Toss to combine. Just before serving, fold in the goat cheese. Taste and season with salt and pepper. Divide between bowls, serve immediately.

Notes

 
Recipe Notes and Substitutions:
  • Delicata Squash: Any winter squash can be substituted for delicata; butternut, acorn, kabocha etc.
  • Pancetta: Bacon will work just as well. 
  • Goat Cheese: Crumbled feta, grated parmesan or even dollops of fresh ricotta would be lovely!
  • Kale: any hearty green will do; swiss chard, spinach or arugula. 
 
Storing Leftovers:
Store leftovers in the refrigerator for up to 4 days. Reheat in the microwave or in a pot, on the stove over medium-low heat.

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