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1
Preheat the oven to 475F.
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2
Bring a large heavy pot of salted water to a boil.
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3
Place a large heavy baking sheet in the oven for several minutes to preheat.
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4
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.
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5
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.
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6
Set aside.
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7
Cook the pasta in the boiling water until it is not quite al dente.
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8
Scoop out 3 cups of the cooking water into a bowl before draining the noodles in a colander in the sink; set both aside.
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9
Return the pot to the stove over medium-high heat.
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10
Add 1 tablespoon of the oil along with the onion and garlic, tossing to coat them in the oil, and season with salt.
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11
Cook for about 3 minutes, until the onion is starting to wilt and get a bit of color.
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12
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.
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13
Add the remaining 1 tablespoon oil and then the ham, chiles, rosemary, and a pinch of salt.
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14
Cook for 1 minute, until the ham gets some color and the rosemary and chiles start to crisp.
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15
Add the wine and cook for 30 seconds, scraping the pan, until slightly reduced.
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16
Raise the heat and add the beans and bean liquid.
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17
Bring to a boil and add the pasta, stir well, and cook for 1 minute.
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18
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.
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19
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.
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20
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.
