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Pasta with Roasted Squash Sauce Kale and Pancetta

4 servings


High Fibre Featuring BC Products

Nutritional Facts Per Serving

21 g
95.4 g
7 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 600
  • Fat 15.2 g 23 %
    • Saturated   3.4 g
    • + Trans 0 g 3 %
  • Cholesterol 23 mg
  • Sodium   842 mg 35 %
  • Carbohydrate 95.4 g 32 %
    • Fibre   7 g 28 %
    • Sugars   6.5 g
  • Protein 21 g
    • Vitamin A 256 %
    • Vitamin C 72 %
    • Calcium 12 %
    • Iron 32 %


  1. Preheat oven to 375˚F. Line a large sided baking sheet with parchment paper and set squash, onion, garlic and 2 Tbsp. oil on it. Toss to combine and spread mixture out in a single layer. Now season with salt and pepper.
  2. Roast squash mixture 20 minutes, stir, and then roast 20 minutes more, or until the squash is very tender. Transfer squash mixture to a food processor or blender; add the stock (or broth) and puree. Set this squash sauce aside for now.
  3. Bring a large pot of lightly salted water to a boil over medium-high heat. While this occurs, place the pancetta in a very large, wide skillet set over medium, medium-high heat. Cook pancetta until crispy, about 5 minutes.
  4. When the water is boiling, add the pasta to the pot and cook until just tender, about 8 minutes. Meanwhile add the kale to the skillet with the pancetta and cook until it’s softened, about 3 minutes. Pour the squash sauce into the skillet and bring to a simmer.
  5. When the pasta is cooked, reserve 1/2 cup of its cooking liquid, then drain well. Add the pasta and reserved cooking liquid to the skillet and toss to combine. Serve the pasta topped with oregano (or basil) and Parmesan cheese, and drizzle, if desired, with a bit of olive oil.

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