Butternut Squash & Sage Carbonara
Butternut Squash & Sage Carbonara. The pasta of the fall. Carbonara is one of our favorites but this fall inspired carbonara has alllll the flavors of the season and is so delicious. Creamy, cheesy, fall goodness !!
This is probably one of my favorite fall pastas if not my all time favorite. We have been making it every fall for the last couple of years and I swear every year it gets better. Especially since you guys know I am all for carbonara. So when it’s a fall veggie carbonara well that is just my heaven.
I am always and forever going to be a summer girl, but I must admit fall veggies are some of my favorite. The flavors of fall veggies with sage leaves or rosemary or any fall herbs are just so cozy and delicious. Butternut squash is probably my favorite fall veggie and its perfect when pureed in this carbonara. But since I am addicted to veggies I like to make extra and use the rest for topping.
But the butternut squash, the sage, and the bacon paired with the cheesy egg and parmesan mixture is definitely a winner. If you don’t like butternut squash I think this might just change your mind. It is definitely a decadent dish for fall and perfect for the weekend.
The weather is still pretty dreary here, but I am excited for the weekend. It looks like it might just be a beach day Thursday and Friday. So I might just have to take a half day Thursday and enjoy it. Even though its officially October, I am still trying to get in the last of summer !!
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.
