Blue Hubbard Torchetti

Preheat oven to 425º F. Toss together squash cut into small cubes with olive oil. Bake for 10 minutes.

While squash is baking, chop the red onion and set aside. Also bring a large pot with 6 quarts of water and 2 teaspoons of salt to a boil.

After squash has cooked for 10 minutes, add red onion to the pan and coat onion with olive oil from the pan while flipping with the squash pieces. Return the vegetables to the oven and cook for an additional 10 minutes. Add torchetti to the pot of boiling water and boil for 10 minutes, or until al dente.

While the vegetables and pasta are cooking, add uncured pancetta to a large skillet and brown over medium-high heat. Once brown, add white wine and cook for an additional minute. Remove from the heat and set aside.

When the pasta is al dente, drain torchetti, making sure to reserve 1 cup pasta water. Remove vegetables from the oven. Fold torchetti, roasted vegetables, and pancetta together in the large skillet until the pasta is coated with the creamy, cooked blue hubbard squash. If the pasta seems dry, add some reserved pasta water to the skillet as needed.

Garnish with freshly-grated fontina and sage. Serve immediately.