Roasted Cauliflower, Buttercup Squash, & Kale Spaghetti with Pancetta

February 15, 2011
2 Ratings
  • Serves 4
Author Notes

I made this recipe to use up some of the amazing homemade pancetta I learned to make while participating in the February CharcutePalooza challenge. Could easily substitute spring fare like fresh peas, artichokes, or asparagus. —The Whiskey Chicken

What You'll Need
  • 1/2 pound whole wheat pasta
  • 1 small cauliflower, divided into florets
  • 1 buttercup squash, peeled, cored, and chopped
  • 1/2 cup pancetta, cubed
  • 1/2 small onion, minced
  • 2 garlic cloves, minced
  • 1 bunch kale, roughly chopped
  • 1/4 cup chicken or beef stock
  • olive oil
  • salt & pepper
  1. Preheat oven to 400 degrees.
  2. Add pasta to salted boiling water and cook until "al dente". Drain and toss w/olive oil.
  3. While pasta cooks, toss cauliflower and squash w/olive oil, salt and pepper on baking sheet and bake 20 min.
  4. In a large skillet, cook pancetta over medium heat until browned. Remove and drain on paper towels.
  5. Add onions to skillet and cook until tender, about 5 min. Add garlic and cook for 30 sec. Add kale, toss, add stock. Cover.
  6. Toss pasta with vegetables, season with salt and pepper.
  7. Top with reserved pancetta.

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