Butternut Squash Carbonara
I’ve been soaking up the cool weather and rain we’ve had in Orange County over these past few weeks. I don’t necessarily want rain every day, but the cool weather can definitely stay!
I recently had a big bag of cubed fresh butternut squash in my fridge from another recipe I made to use up and had a craving for pasta. Butternut squash actually makes for a perfect sauce for pasta. When pureed, it takes on a creamy and almost cheese sauce-like texture. I love a good carbonara so I thought why not combine the two into one delicious and comforting dish?!
A couple of notes about the butternut squash – First, I have used both frozen cubed squash (thawed) and the pre-cubed squash you can find in most grocery stores these days in the produce section. I think I prefer the fresh squash, but either works. You don’t have to go through the trouble of buying a whole squash, breaking it down, and roasting it for this recipe. You certainly can, of course, but it’s not necessary. You won’t end up using a whole squash. I use 2 cups which ends up being a little over a cup of puree.
I know the egg sometimes turns people off with carbonara, but it does cook quickly once stirred in. If you aren’t a fan though, you can leave out the egg.
Butternut Squash Carbonara - A fall twist on the classic Italian pasta dish!
Butternut Squash Carbonara
Ingredients
Instructions
Nutrition Information:
Yield:
4
Serving Size:
1 1/2 cups
Amount Per Serving:
Calories: 478Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 74mgSodium: 557mgCarbohydrates: 53gFiber: 6gSugar: 4gProtein: 20g
One Comment on “Butternut Squash Carbonara”
Yum! I didn’t purée the squash and spent more time stirring to reduce before and after adding the Parmesan, so it was chunky but so good. This might sound odd but i’ve never had much luck cooking fresh sage until now. There was something magical about cooking it with the bacon instead of just in butter. This is one of those dishes that i’ll dream about until I make it again.