This pasta is refined yet cozy, making the best use of Fall produce like butternut squash and kale. We love to use Goodles Lucky Penne to bump up the protein and fiber, but feel free to use regular penne or chickpea pasta like Banza.
PrintButternut Squash and Pancetta Pasta
A cozy yet refined pasta perfect for Fall and Winter.
- Prep Time: 15 minutes
- Cook Time: 35 min
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Cuisine: Pasta
Ingredients
Scale
2 cups butternut squash, cubed
2 Tablespoon olive oil, separated
4 garlic cloves (2 teaspoons), minced
4 ounces pancetta, diced
1 8 ounce package Goodles Lucky Penne Pasta
1 shallot (3 Tablespoons) minced
1 cup pasta water reserved
3 Tablespoons dry white wine
¼ teaspoon salt
¼ teaspoon red pepper flakes
2 cups kale, finely minced
¼ cup parmesan cheese
Instructions
- Preheat oven to 425 degrees.
- Toss butternut squash cubes with 1 Tablespoon of olive oil and pinch of salt and pepper.
- Place squash on baking sheet in single layer and bake for 25 minutes.
- Cook pasta in salted water following package directions. Reserve one cup of pasta water.
- Cook pancetta in large skillet until lightly browned.
- Remove pancetta from skillet. Heat remaining 1 Tablespoon of olive oil in same skillet over medium heat.
- Saute shallot until fragrant, about 45 seconds.
- Add butternut squash and garlic to skillet. Lightly mash the butternut squash with back of wooden spoon.
- Add ½ cup pasta water to skillet and stir to incorporate about 45 seconds.
- Add white wine and remaining pasta water to skillet.
- Add salt, red pepper flakes, pasta, kale and pancetta to skillet and stir to fully cover with mashed squash.
- Salt to taste and sprinkle generously with parmesan cheese.
Nutrition
- Serving Size: 6.5 ounces
- Calories: 444
- Sugar: 4 g
- Sodium: 265 mg
- Fat: 20 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 5 mg
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