Mafalda Pasta & Delicata Squash with Kale & Ricotta Cheese
Fall Produce

Mafalda Pasta & Delicata Squash

with Kale & Ricotta Cheese

35 MIN
+$4.99/serving 2 Servings
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    From the Test Kitchen

    This seasonal pasta showcases sweet, roasted delicata squash—a perfect match for hearty sautéed kale, which folds right into the pasta’s frilly edges. For welcome creaminess, you'll stir in tangy goat cheese before finishing the dish with a dollop of creamy ricotta.
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    • Nutrition
      PER SERVING
    • Calories
      830 Cals (est.)
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    ingredients
    Mafalda Pasta & Delicata Squash with Kale & Ricotta Cheese
    Title
    • 3 oz Diced Pancetta
    • 6 oz Mafalda Pasta
    • 2 cloves Garlic
    • ½ cup Part-Skim Ricotta Cheese
    • 6 oz Kale
    • 1 Delicata Squash
    • 1 oz Salted Butter
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 oz Goat Cheese
    Prepare & roast the squash
    1 Prepare & roast the squash

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into ½-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems and roughly chop the leaves. In a bowl, combine the ricotta and a drizzle of olive oil; season with salt and pepper.

    Cook the pasta
    3 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

    Cook the pancetta
    4 Cook the pancetta

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.

    Cook the kale
    5 Cook the kale

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat.

    Finish the pasta & serve your dish
    6 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the roasted squash, cooked pancettacooked kale, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat; stir in the goat cheese (crumbling before adding) until melted and combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the seasoned ricotta. Enjoy!  

    Tips from Home Chefs

    Prepare & roast the squash
    1 Prepare & roast the squash

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into ½-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems and roughly chop the leaves. In a bowl, combine the ricotta and a drizzle of olive oil; season with salt and pepper.

    Prepare the remaining ingredients
    Cook the pasta
    3 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

    4 Cook the pancetta

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.

    Cook the pancetta
    Cook the kale
    5 Cook the kale

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat.

    6 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the roasted squash, cooked pancettacooked kale, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat; stir in the goat cheese (crumbling before adding) until melted and combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the seasoned ricotta. Enjoy!  

    Finish the pasta & serve your dish
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