Pasta with Acorn Squash and Pancetta

I had a bit of roasted acorn squash left over from last night's dinner and I wanted to make something more substantial with it.  I stumbled across a recipe for Penne with Acorn Squash and Pancetta, which sounded perfect.  The recipe offers a basic outline that you can modify based on what you have in the kitchen.  Below is my riff on it.  

Ingredients:

1/2 roasted acorn squash (medium size)
1/3 lb penne, bow-tie, or wide pasta noodle (I used tagliatelle, since that's what I had on hand)
1/3 lb pancetta sliced 1/4-inch thick and diced, or 8 slices of bacon cut into 1 inch pieces (Don't skimp on the bacon, trust me, it's good stuff)
3 shallots, chopped (or 1 medium onion, or 4 cloves of garlic)
1/4 cup off-dry white wine, chicken broth, or vegetable stock  (A blend of wine and broth is good) 
1 tsp of fresh sage, rosemary, or thyme (I used thyme)
1/3 cup grated Parmesan cheese
1 tsp olive oil, to coat the squash if it's not already roasted

Directions:

1. If you don't happen to have any leftover roasted acorn squash:  Seed a medium sized acorn squash and cut it into wedges, about 1/2-inch thick, coat with a little olive oil, and bake at 400 degrees F for about 30 minutes, turning once, until soft and slightly caramelized.
2. Allow the squash to cool slightly.  Boil some water for the pasta.  Cut the squash into 1 inch cubes, leaving the skin on.
3. In a medium enamel pot, cook the bacon/pancetta.
4. When the bacon is done, remove the pieces and cook shallots in about 1 or 2 tbsp bacon fat.  
5. Cook the pasta in salted water until al dente, according to the package instructions.  Drain, reserving ~1/2 cup of the pasta water, and set aside.   
6. Once the onions are browned, deglaze the pan with wine/broth blend. 
7. Add the roasted acorn squash and fresh herbs; heat through.  
8. Add the pasta to the squash. 
9. Add crumbled bacon and Parmesan cheese to the pasta and squash.  Add a bit of the pasta water to make a light sauce.  Mix.

In my opinion, bacon makes almost everything better, and this dish really benefits from its subtle smokey flavor.  This, combined with the sweetness of the shallots, the brightness of the thyme, and the richness of the Parmesan, make for a elegant and sophisticated dish.  And it really sings served with an off-dry white wine.   Bon appétit!

Baked Acorn Squash with Brown Sugar

Who can resist a sweet, warm, roasted acorn squash on a cool fall night?  I certainly can't.  Thankfully, this recipe from Martha Stewart couldn't be more simple.

First, cut the squash in half from end to end, scoop out the seeds, and roast the squash at 425 degrees F, cut side down, on a buttered baking sheet for 25 min.  Flip, add a pat of butter, ~1 Tbsp raw sugar, and a dash of nutmeg.  Roast for another 25 min.  You're done.  Baste before serving.  If you've never tried baking acorn squash, you no longer have an excuse! 

This squash is a good source of vitamin C, vitamin A, thiamin, and dietary fiber.  And hey, you can even eat the skin.  Serve with baked chicken and a light salad of mixed greens for an easy meal.