Ingredients

serves 8 to 10

　　4 cups 1/2-inch cubed peeled small, sweet orange “eating” pumpkin or winter squash, such as butternut (about 1 1/2 pounds)

　　3 tablespoons extra virgin olive oil, plus more for serving

　　Kosher salt and freshly ground black pepper

　　1 pound dried large macaroni-type pasta

　　2 large red onions, cut in half and then lengthwise into 1/4-inch-thick slices

　　8 garlic cloves, smashed and coarsely chopped

　　2 cups shredded cooked ham hock meat

　　3 dried red chiles, such as de Arbol, crumbled if more heat is desired

　　Leaves from 3 to 4 small sprigs fresh rosemary (about 2 tablespoons)

　　3/4 cup dry white wine

　　2 cups cooked white beans

　　2 cups bean cooking liquid

　　Grated Parmesan cheese, for serving

　　

Step 1

Preheat the oven to 475°F. Bring a large heavy pot of salted water to a boil. Place a large heavy baking sheet in the oven for several minutes to preheat. In a large bowl, toss the pumpkin with 1 tablespoon of the oil and a generous sprinkling of salt, and then spread it out in one layer on the hot baking sheet. Return to the oven and roast for about 8 minutes, tossing once about halfway through, until the pumpkin is golden brown but not quite tender. Set aside.

　　

Step 2

Cook the pasta in the boiling water until it is not quite al dente. Scoop out 3 cups of the cooking water into a bowl before draining the noodles in a colander in the sink; set both aside.

　　

Step 3

Return the pot to the stove over medium-high heat. Add 1 tablespoon of the oil along with the onion and garlic, tossing to coat them in the oil, and season with salt. Cook for about 3 minutes, until the onion is starting to wilt and get a bit of color. Push the onion to one side and re-center the pot so that the now empty space is over the hottest part of the burner. Add the remaining 1 tablespoon oil and then the ham, chiles, rosemary, and a pinch of salt. Cook for 1 minute, until the ham gets some color and the rosemary and chiles start to crisp. Add the wine and cook for 30 seconds, scraping the pan, until slightly reduced. Raise the heat and add the beans and bean liquid. Bring to a boil and add the pasta, stir well, and cook for 1 minute. Season with salt, and add pasta cooking water as needed to keep about 1 1/2 inches or so of liquid in the bottom of the pot. Add the squash and continue to cook until the squash is hot and cooked through and the pasta is the desired tenderness, about 3 minutes. Add a little extra pasta water if necessary to moisten, and divide among warm bowls, passing the Parmesan cheese and extra olive oil at the table.

　　Cooking in the Moment