Autumn Carbonara with Butternut Squash
The only tedious thing about this recipe to me is peeling, seeding and chopping up the squash into small cubes…it takes foreeeeever. Okay like 10 – 15 minutes, but 10 – 15 minutes can be precious these days so maybe I’ll have to try it out with the pre-cut stuff from the store to make it a quicker meal and see how it goes. Really though this pasta is so good it is most definitely worth the chopping required so don’t hesitate to try it! It is absolutely delicious and it’s the perfect comforting fall dish. And if you want to add extra bacon I won’t judge, I may or may not have added a little extra myself :).
Ingredients You’ll Need for This Recipe
Bacon Fresh sage Yellow onion Butternut squash Garlic Low-sodium chicken broth Nutmeg Heavy cream Linguine Parmesan
How to Make Butternut Squash Carbonara
Cook bacon and sage. Saute onion, squash and garlic. Simmer with broth and nutmeg. Cook pasta. Reserve 1 cup pasta water before draining. Puree squash mixture in blender then toss with pasta, along with needed pasta water. Toss in parmesan. Serve with bacon and more parmesan.
More Butternut Squash Recipes to Try!
Butternut Squash Soup Tortellini with Butternut Squash Kale and Bacon Butternut Squash Gratin Butternut Squash Spinach Salad Roasted Butternut Squash with Garlic and Herbs
