Banza Gemelli with Honeynut Squash, Pancetta and Frizzled Sage

Roasted Honeynut Squash Sauce

Mashing most of the roasted squash creates a substantial sauce without cream. Leaving some pieces intact gives the pasta texture and pockets of concentrated sweetness.

Ingredients

• 2 small honeynut squash, about 1½–2 pounds total
• 1½ tablespoons olive oil
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter
• ½ cup finely grated Parmigiano Reggiano
• 1–2 teaspoons fresh lemon juice
• ½–1 cup reserved pasta cooking water, as needed

Instructions

1. Heat the oven to 425°F. Peel and seed the squash, then cut into ¾-inch pieces.
2. Toss with olive oil, salt and pepper on a rimmed baking sheet. Spread in one layer and roast for 25–35 minutes, turning once, until very tender with browned edges.
3. Reserve about one-third of the squash as pieces. Mash the remainder with ½ cup hot pasta cooking water until thick and mostly smooth.
4. After cooking the pancetta, leave 1 tablespoon of its cooking fat in the skillet. Add the mashed squash and butter over low heat, stirring until glossy.
5. Fold in the reserved squash pieces. Keep warm; add the Parmesan and lemon during the final pasta toss, off heat.

Notes

• The sauce should look slightly loose before the pasta goes in; chickpea pasta absorbs liquid quickly.

Crisp Pancetta

Small pieces distribute savory pork flavor throughout the pasta, while the rendered fat seasons the squash sauce.

Ingredients

• 4 ounces gluten-free pancetta, cut into ¼-inch dice
• 1 teaspoon ghee

Instructions

1. Put the ghee and pancetta in a large skillet over medium-low heat.
2. Cook for 8–12 minutes, stirring often, until the fat has rendered and the pieces are golden and crisp at the edges.
3. Transfer to a paper-towel-lined plate. Leave 1 tablespoon cooking fat in the skillet for the squash sauce and spoon off any excess.

Notes

• Taste the finished sauce before adding more salt; pancetta and Parmesan both contribute plenty.

Banza Gemelli and Final Toss

Gemelli's twists hold the squash sauce. A brief, gentle toss keeps the chickpea pasta intact and gives the coating a glossy finish.

Ingredients

• 12 ounces Banza chickpea gemelli
• as needed salt for the cooking water

Instructions

1. Bring a large pot of water to a boil and salt lightly. Add the gemelli and cook according to the package directions, stirring gently and checking early for a tender but firm center.
2. Reserve 1½ cups cooking water before draining. Do not leave the drained pasta sitting.
3. Add the pasta directly to the warm squash sauce with most of the pancetta. Toss gently over low heat for 30–60 seconds, adding reserved cooking water a splash at a time until the sauce coats the twists without becoming pasty.
4. Remove from the heat. Fold in the Parmesan and 1 teaspoon lemon juice from the sauce ingredients. Adjust with more cooking water, lemon, salt or pepper as needed.

Notes

• Avoid a prolonged simmer after combining; chickpea pasta can soften and break more quickly than wheat pasta.

Frizzled Sage

Brief frying makes the leaves crisp and mellows sage's resinous edge, providing an aromatic contrast to the sweet squash.

Ingredients

• 12–16 fresh sage leaves, thoroughly dry
• 2 tablespoons ghee
• 1 pinch fine salt

Instructions

1. Heat the ghee in a small skillet over medium heat until shimmering.
2. Add sage in small batches and fry for 15–30 seconds per side, until the bubbling subsides and the leaves become crisp without turning brown.
3. Lift onto a paper-towel-lined plate and sprinkle lightly with salt. Keep dry and uncovered until serving.

Notes

• Leaves crisp further as they cool; remove them before they darken.

Toasted Walnuts

Walnuts add a slightly bitter, crunchy counterpoint to the soft squash and salty pancetta.

Ingredients

• ⅓ cup walnut pieces, optional

Instructions

1. If using, spread the walnuts on a small baking sheet and toast at 350°F for 5–7 minutes, until fragrant and lightly golden.
2. Cool briefly, then chop coarsely. Alternatively, toast in a dry skillet over medium-low heat, stirring frequently.

Overall Timing / Workflow

Roasting the squash first leaves time to prepare the crisp toppings. Cooking the pasta last prevents it from sitting and becoming sticky.

Instructions

1. 0:00 — Heat the oven to 425°F and prepare the squash.
2. 0:15 — Start roasting the squash. Put the pasta water on to heat.
3. 0:20 — Render the pancetta. Toast the optional walnuts in a dry skillet, then frizzle the sage in a separate small skillet.
4. 0:35 — Check the squash. Once it is tender, mash most of it and build the sauce in the pancetta skillet.
5. 0:40 — Cook the gemelli, reserving its cooking water. Toss immediately with the sauce, finish off heat and serve.

Notes

• Allow about 50 minutes total; squash size and oven performance may shift the timing slightly.

Plating

Warm, shallow bowls keep the sauce supple while leaving the crisp toppings exposed.

Instructions

1. Divide the sauced gemelli among four warm, shallow bowls, distributing the intact squash pieces evenly.
2. Scatter over the reserved pancetta and optional walnuts.
3. Top each bowl with whole frizzled sage leaves and serve immediately.

Leftover Path

Gentle reheating with added water loosens the thickened squash sauce without further breaking down the pasta.

Instructions

1. Refrigerate leftover pasta in a sealed container within 2 hours and use within 3 days. Store any unused walnuts and sage separately to preserve their texture.
2. Reheat a portion in a covered skillet over low heat with 2–4 tablespoons water, folding gently until steaming hot throughout.
3. Add walnuts and sage only after reheating. For the best texture, eat leftover frizzled sage the next day.

Notes

• Freezing is not recommended for the finished pasta because the chickpea gemelli can become fragile.