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Butternut Squash Carbonara with Bacon and Sage

By Lorraine

This pasta dish is as yummy as it looks.  Butternut squash is cooked until tender than pureed in a blender to make a creamy sauce. Lightly sweet with a hint of sage, topped with crisp bacon and shaved cheese.

Butternut Squash Carbonara with Bacon & Sage

recipe source BON APPÉTIT 

PRINT RECIPE

INGREDIENTS
2 tablespoons olive oil
4 oz. pancetta, chopped (I used bacon)
1 tablespoon finely chopped fresh sage
1 2-lb. kabocha or butternut squash, peeled, seeded, cut into ½” pieces (about 3 cups)
1 small onion, chopped
2 cloves garlic chopped
Kosher salt and freshly ground black pepper
2 cups low-sodium chicken broth
12 oz. fettucine or linguine
ÂĽ cup finely grated Pecorino, plus shaved for serving

PREPARATION

Heat oil in a large skillet over medium-high heat. Add pancetta (bacon), reduce heat to medium, and cook, stirring occasionally, until crisp, 8–10 minutes. Add sage and toss to coat. Using a slotted spoon, transfer pancetta (bacon) and sage to a small bowl; set aside.

Add squash, onion, and garlic to skillet; season with salt and pepper and cook, stirring occasionally, until onion is translucent, 8–10 minutes. Add broth. Bring to a boil, reduce heat, and simmer until squash is soft and liquid is reduced by half, 15–20 minutes. Let cool slightly, then purée in a blender until smooth; season with salt and pepper. Reserve skillet.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

Combine pasta, squash purée, and ¼ cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Mix in ¼ cup Pecorino; season with salt and pepper.

Serve pasta topped with reserved pancetta and sage, shaved Pecorino, and more pepper.

DO AHEAD: Squash purée can be made 3 days ahead. Let cool; cover and chill.

Serves 4

   

Filed Under: Recipes, Vegetables & Sides

Comments

  1. EMMA says

    March 11, 2014 at 8:39 pm

    My boys love carbonara but I've never tried it this way. I'm sure they are going to love it – I love that it doesn't have all that fresh cream and eggs that my 'normal' recipe has!!

    Reply
  2. Maryann says

    March 9, 2014 at 3:47 am

    I love the idea of this. I have had to stop making carbonara because my version had lots of dairy and egg, this looks like something I want to try. What a great way to use butternut squash

    Reply
  3. lindsey says

    March 8, 2014 at 8:45 am

    This looks delicious…I'm going to print off the recipe!

    Reply
  4. Maria says

    March 8, 2014 at 2:50 am

    This looks so delicious, what a great idea to make butternut squash carbonara, it sounds so creamy and so flavorful! This looks so wonderful!

    Reply
  5. Ann says

    March 8, 2014 at 12:01 am

    this looks so good.

    Reply
  6. Julie says

    March 7, 2014 at 11:34 pm

    I love pasta with butternut squash! Beautiful dish!

    Reply
  7. Blackberry Lane says

    March 7, 2014 at 8:15 pm

    Looks delicious!

    Reply
  8. marie says

    March 7, 2014 at 4:34 pm

    Yummy!

    Reply
  9. The Tablescaper says

    March 7, 2014 at 4:30 pm

    What a great way to incorporate squash.

    – Alma, The Tablescaper

    Reply
  10. Sue says

    March 7, 2014 at 3:29 pm

    Indeed this looks so delicious, I have some butternut squash this sounds ideal! Thanks for sharing.
    Read your last post on the exchange of furniture with your daughter Erin, a very nice exchange, enjoy!
    Blessings,
    Sue

    Reply

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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