Serves 4.
Prep time is 15 minutes.
Cook time 1 hour.

Crispy pancetta, roasted delicata squash tossed with caramelized onions, creamy goat cheese and healthy kale.  Delicata squash skin is tender and edibley delicious!

Ingredients:

  • 2 medium delicata squash halved, seeded and cut into ½ inch slices.  No need to peel!
  • 3 sprigs of rosemary or sage
  • 2 tbsp olive oil
  • 4 ounces pancetta or bacon
  • 1 lb bite sized pasta, any shape
  • 2 tbsp butter
  • 1 medium yellow onion, thinly sliced
  • 1 bunch of kale stems removed and thinly sliced
  • 4 ounces goat cheese
  • Salt and pepper

Instructions:

  1. Preheat the oven to 400.  On a baking sheet, drizzle the squash with olive oil, salt and pepper. Roast for 20 minutes, then remove the tray from the oven.  Scatter rosemary (or sage) and pancetta over the squash.  Put the squash and pancetta back in the oven, continue roasting for 20-30 minutes, until the squash is tender and caramelized, and pancetta is crispy.
  2. 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. 
  3. Meanwhile, bring a large pot of salted water to a boil.  Cook the pasta according to the directions on the package.  Go on the low end of the cooking time for al dente pasta!.  Reserve 1 cup of pasta water before draining. 
  4. Add the reserved pasta water to the caramelized onions, add in the chopped kale.  Let simmer until the kale is wilted to al dente or to desired taste.  About 5-10 minutes.  Serve deconstructed for a kid friendly option (see picture), or mix in the pasta, roasted squash and pancetta to the large pot of kale, caramelized onions and pasta water. Crumble in the goat cheese, stir to combine.  Taste and season with salt and pepper as necessary.  Divide between bowls, serve immediately. 

Store leftovers in the fridge for up to 4 days, reheat in the microwave. 

Alternative options:

Vegetarian: omit pancetta, add in shitake mushrooms (seasoned with tamari and/or salt and pepper), and/or extra firm tofu.

Vegan options: follow the vegetarian option above, in addition omit the goat cheese; add in vegan ricotta or a sprinkle of some nutritional yeast for a nutty, parmesan type flavor. 

Gluten free option: exchange pasta above for Trader Joe’s brown rice, quinoa fusilli pasta or gluten free egg fettuccine. 

 

By Suzanne McMurry, ND, FABNO.  Suzanne is a Naturopathic Doctor, specializing in Integrative Cancer Care.  In her free time she loves coaching her kids in soccer, running around the neighborhood or Macgyvering a yummy meal.

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