Butternut Squash & Sage Carbonara
Butternut Squash & Sage Carbonara. Feeling alllll those fall sunday scaries pasta vibes tonight. Creamy roasted butternut squash and sage with crispy thick-cut bacon in a Carbonara sauce. You guys, this is just fall heaven and you totally need to try it if you love butternut squash as much as we do. And don’t forget your glass of wine to cure those sunday scaries !!
If you guys know one thing about me…it is that I absolutely love veggies. And butternut squash is actually one of my favorites. One of the main reasons I am so excited for fall is all the fall veggies that are coming back in season. The butternut squash, the mushrooms, the sweet potatoes, the Brussels sprouts. I am sucker for fall veggies.
Don't get me wrong, summer veggies are also AMAZING, but it has been so long since i’ve had fall veggies in my life, that I am super excited to be bringing them back into our recipes in the next few months.
I actually cannot even remember the last time I ate butternut squash. And I have been seeing it all over the stores lately, so I was obviously tempted and bought a ton. So tonight, not only do we need a Sunday comfort pasta, but make it a butternut squash and sage pasta.
This is honestly one of my favorite pasta dishes of all time. You guys now know of my love for butternut squash, but I also LOVE carbonara. So, this is basically a fall inspired carbonara and I am not going to lie I am absolutely addicted.
I could even go as far to say that I could literally eat this pasta once a week. This could easily be my go-to Sunday pasta every single Sunday for the rest of fall. And if that doesn’t convince you guys to try this super creamy, herby butternut squash carbonara then I seriously don’t know what will !!
Happy Sunday you guys !! I have some more fall recipes in mind for this week, so stay tuned !!
Ingredients
4 cups butternut squash; chopped
1/4 cup olive oil
salt and pepper
fresh sage leaves
8 slices thick-cut bacon
1/4 cup heavy cream
3 eggs beaten
1/3 cup Parmesan cheese
1 pound long-cut pasta
Directions
On a baking sheet lined with parchment paper, add the butternut squash. Drizzle with olive oil and sprinkle with salt, pepper, and chopped sage leaves. Top with bacon slices and roast in 400 degree oven for 15 - 20 minutes or until bacon is crisp and squash is cooked. Remove bacon, chop, and set aside.
Add the about 3/4 of the butternut squash and sage to food processor and purée. Add the heavy cream and process again. Reserve the remaining butternut squash for topping.
Meanwhile in a small bowl, beat the eggs with the Parmesan cheese, salt, and pepper. Set aside. Cook the pasta. Drain, saving 1 cup of cooking water. Add the eggs to the hot pasta and stir quickly so they don’t cook but become creamy. Add the puréed squash and pasta water until creamy. Add bacon and extra sage leaves. Serve topped with chopped butternut squash and fresh black pepper.
