With a Grateful Prayer and a Thankful Heart: Butternut Squash Carbonara with Bacon and Sage

Friday, March 7, 2014

Butternut Squash Carbonara with Bacon and Sage

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 


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
¼ cup finely grated Pecorino, plus shaved for serving


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


Sue said...

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!

The Tablescaper said...

What a great way to incorporate squash.

- Alma, The Tablescaper

marie said...


Blackberry Lane said...

Looks delicious!

Julie said...

I love pasta with butternut squash! Beautiful dish!

Ann said...

this looks so good.

Maria said...

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

lindsey said...

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

Maryann said...

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

EMMA said...

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!!


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