Fettucine with Balsalmic Delicata Squash and Greens


Fettucine with Balsalmic Delicata Squash and Greens

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March 29, 2017

Fettucine with Balsalmic Delicata Squash and Greens


1 pound fresh or dried fettucini

2 Delicata squash (1 to 1 1/2 pounds total)

2 tablespoons balsamic vinegar

1 tablespoon plus 1/2 teaspoon coarse sea salt, divided

2 tablespoons olive oil, divided

1 sweet yellow onion, such as Vidalia, sliced

1/4 pound pancetta, diced (about 2/3 cup)

1/4 teaspoon dried red chile flakes

10 ounces bitter greens, washed, stem removed, chopped crosswise into 1/2-inch ribbons

freshly cracked black pepper, to taste

Parmesan cheese, to taste


1Preheat the oven to 350° F.

2 Slice the squash in half lengthwise. Scoop out the seeds. Slice crosswise into 1/4-inch thick crescents, discarding the root and stem ends.

3 Grease a baking sheet with 1 tablespoon olive oil. Arrange the squash slices in one layer and sprinkle with the vinegar and 1/4 teaspoon salt. Place the baking sheet on the lower rack of the oven and roast, agitating every ten minutes, for 25-30 minutes until squash skin shows some wrinkling. Remove from oven and set aside.

4 Set 4 quarts of water with 1 tablespoon salt to boil in a stockpot.

5 While the water is heating, heat the remaining 1 tablespoon olive oil in a skillet over medium low heat. Add the onion slices and remaining 1/4 teaspoon salt, and cook slowly, stirring occasionally, until onions caramelize to a light brown color, about 10 to 12 minutes. Scrape from the pan and set aside.

6 In the same pan over medium heat, cook the pancetta and chile flakes, stirring frequently, until crispy, about 2 to 3 minutes. Raise the heat to high and add the greens, stirring until wilted.

7 When the water is boiling, add the pasta and cook until al dente. Drain, reserving a few tablespoons of pasta water, and add that water to the pan with the greens. In a large serving bowl, combine the cooked pasta, greens, roasted squash, and caramelized onions. Serve with freshly cracked black pepper and Parmesan.