This delicata squash pasta with rosemary bacon is simple, flavorful, and comforting. Much like my creamy white bean rosemary pasta, this dish is like a warm hug for those impending chilly fall nights. It’s also quite easy to make, and the only “fancy” ingredient is a handful of hazelnuts. I hope you enjoy this pasta as much as we did!
What you’ll need for this delicata squash pasta
This recipe calls for only six ingredients not counting salt and pepper, making it a great weeknight meal that you can pull together with little time or effort. Here’s what you’ll need:
- Bacon. I used fairly thick cut, smoked bacon. If you’re feeling fancy, pancetta would also be delicious.
- Delicata squash. You can play around with the proportions here if you want a higher veg-to-pasta ratio, but I recommend starting with about a pound and a half of delicata squash. The skin is light and tender and you don’t even need to peel it.
- Rosemary. A ton of it! We’ll sprinkle it on the bacon as it cooks and garnish the pasta with more.
- Hazelnuts. Toast them up and then grind them! Hazelnuts make an unexpected and delicious pasta topping, and I owe it to Giada for the inspiration.
- Greens. Just a handful for added color and nutrition.
- Pasta of choice. This is a hearty pasta dish, and whole wheat pasta would work great.
In a nutshell, you’ll fry up some bacon with rosemary, sauté the delicata squash, toast and grind up some hazelnuts and wilt some greens into pasta before marveling in awe at the delicious dinner you just made in no time!
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Delicata Squash Pasta with Rosemary Bacon
This delicata squash pasta is comforting, satisfying, and so easy to pull together.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 bowls 1x
- 6 slices of thick cut smoked bacon, chopped into small pieces
- 1/3 cup fresh rosemary, coarsely chopped, divided
- 2 medium delicata squash (about 1.5 pounds), seeded and chopped into 1 inch pieces
- 1/3 cup hazelnuts
- Handful of spinach, kale, or arugula
- Salt and pepper to taste
- 1/2 pound pasta of choice, such as whole wheat penne
- Grated Parmigiano for serving
- Extra virgin olive oil for drizzling, if desired
- Bring a large pot of salted water to a boil and cook pasta according to package directions until just al-dente. Reserve about a cup of pasta water for use later on.
- Meanwhile, add chopped bacon and half of rosemary to a well-seasoned cast iron skillet. Turn flame to medium and fry bacon until crispy, about five minutes. Remove bacon from skillet and drain on a paper towel-lined plate.
- Toast hazelnuts in a pan over medium-high flame until fragrant, about 10 minutes. Coarsely chop or pulse in a mini food processor a few times once toasted and set aside.
- Sauté squash over medium-high heat in leftover bacon fat until fork-tender and golden, about 5 minutes. Season to taste with salt and pepper.
- Once pasta is ready, strain and add directly to skillet with squash. Add about 1/4 cup of reserved pasta water and toss vigorously with flame still on until pasta is glossy. Add more pasta water if needed.
- Turn off heat and toss in bacon and hazelnuts. Stir in greens and allow to wilt in residual heat from the pan.
- Divide among bowls and top with leftover rosemary and grated Parmigiano. Drizzle with olive oil, if desired.