Butternut Squash Carbonara
Butternut Squash Carbonara
Serves 4-6
Ingredients:
- 1 medium butternut squash, peeled & cubed into 1 inch pieces (~3-4 cups)
- 2 medium shallots, quartered
- 1 1/2 tbsp avocado oil
- Seasoning blend: 1/2 tsp salt, 1/2 tsp pepper, 1 tsp oregano
- 4-5 garlic cloves, peeled
- 1/2 cup half & half (or full fat coconut milk for dairy free)
- 2 tbsp salted butter
- 1 1/2 tbsp fresh sage, chopped
- 1 1/2 tbsp fresh thyme
- 1/2 tsp red pepper flakes
- 1 packet prosciutto (3oz), torn into smaller pieces
- 1 cup grated Parmesan cheese, plus more for topping
- 4 egg yolks
- 1lb fresh or boxed pasta
- Reserve 1/2 - 1 cup of pasta water
Instructions:
- Roast the squash: place the butternut squash & shallots on a parchment lined baking tray. Toss with avocado oil, salt, pepper, and oregano. Roast at 425ºF for 20 minutes. Mix the squash and add in the peeled garlic cloves, cook for another 15 minutes.
- Crisp the prosciutto: in a large pan, tear and cook the prosciutto over medium heat. Set aside once crispy.
- Blend the squash: using an immersion blender or regular blender, combine the roasted veggies and half & half. Blend until fully combined.
- Make the sauce: to the same pan on medium heat add in the butter, red pepper flakes, sage, and thyme. Cook the butter until brown and foamy. Mix in the squash and turn the heat to low.
- Prep the “carbonara creme”: mix together the egg yolks & grated parmesan cheese.*
- Cook the pasta: cook pasta in a heavily salted pot of water according to box or fresh pasta recipe instructions.
- Combine: add noodles directly to the saucepan. Slowly add in reserved pasta water 1/3 cup at a time until the sauce thins out to desired consistency. Turn off the heat and mix in your carbonara creme mixture.
- Serve: garnish with the crispy prosciutto, freshly grated parm, and sage.
*Note: If you want to make the recipe egg-free, you can skip the egg yolks and just add the parmesan cheese.
Follow the Bella's Bites series here
Recipe Created By: Lindsey Walden
