Chef notes
Delicata squash, also known as sweet potato squash, is a hearty winter squash variety. The term “delicata” refers to both the delicate nature of both the squash’s flesh and its skin. It is one of the few squash varieties that is even better when you eat the skin. While many squash skins are technically edible, not all of them are pleasant. Many can be tough and bitter on the palate. The delicata squash’s flavor and texture are a few of the many reasons we love to use it in all kinds of recipes while it’s in season.
For this recipe, start by roasting the squash in the oven. As it caramelizes, all of its sweet, floral flavors start to come to the surface. Meanwhile, you can work on the rest of the dish. Sauté the pancetta until crispy, then add garlic and fresh thyme for a cozy, woodsy flavor. A tiny bit of Calabrian chili paste also complements the pancetta super well — but trust us when we say that a little goes a long way. If you’re making this for kids, feel free to either leave it out altogether or replace it with a pinch of crushed red pepper flakes.
The jet-black color of squid ink pasta is an easy way to instantly add some spooky vibes to this meal for Halloween (or just during the autumn months). Kids and adults alike will be eager to dig into this black and orange pasta dish. If you can’t find squid-ink pasta, this recipe will be delicious with your noodle of choice.
Swap Option: You can use bacon or guanciale instead of pancetta. You may also use acorn or butternut squash in place of delicata, which can be hard to find.
Ingredients
- 2 small squash, halved lengthwise, seeded and cut into 1/2-inch thick slices
- 1/4 cup plus 1 tablespoon olive oil, plus more for drizzling
- 5-7 sprigs thyme, divided, plus more for garnish
- 1 pound squid ink linguini
- 1/2 cup (4 ounces) finely diced pancetta
- kosher salt and freshly ground black pepper, to taste
- 8 cloves garlic, thinly sliced
- 1/2 teaspoon calabrian chili paste
- 2 cups Parmesan cheese or Parmigiano Reggiano, plus more for garnish
- 1 lemon, zested and juiced
Preparation
1.Preheat oven to 400 F.
2.Place the squash slices on a rimmed baking sheet in a single layer. Drizzle with olive oil and toss together. Season with kosher salt and freshly ground black pepper and toss again. Top with 2 to 3 sprigs of fresh thyme and place into the oven to roast for 25 to 30 minutes, flipping halfway through until golden-brown and crispy. Set aside.
3.Bring a large pot of water to a boil. Once boiling, heavily season with salt and cook the pasta according to the package directions, stirring occasionally, until al dente. Once cooked, set aside 2 cups of pasta water and drain the rest.
4.In a large saucepan over medium heat, add 1 tablespoon of olive oil. Once shimmering, add pancetta and cook 3 to 4 minutes stirring occasionally, until the fat has rendered and the pancetta begins to crisp. Add in the garlic and thyme to the same pan, and cook for 2 to 3 minutes more until the garlic is fragrant and softened. Remove from heat.
5.Using tongs, add drained pasta to the saucepan along with 1 cup pasta water and calabrian chili paste, and toss to coat. Add Parmesan to the pasta, ¼ cup at a time, tossing in between, to emulsify the sauce. Once silky and creamy, add the zest and juice of 1 lemon and toss to combine. Add in half of the roasted squash and toss once more. Adjust seasoning to taste. Before serving, remove thyme stems.
6.Transfer into serving bowls, top with remaining roasted squash, additional Parmesan and fresh thyme leaves.
