Does anyone else sometimes feel like they have to “hide” veggies in their meals? I know I should eat them, I try to eat them, but I get really tired of eating a side of broccoli or spinach every night. Sometimes, I just want them to be hidden in a delicious meal, so it doesn’t really seem like I’m eating my vegetables. This dish is perfect for people like me.
This was an easy (if using frozen butternut squash) and delicious meal. I couldn’t fool myself too much, it was obvious I wasn’t really eating a typical creamy/fatty carbonara dish- but this was still really tasty. The butternut squash puree is creamy in its own way and the bacon helps too! I thought the fresh pepper really brought all the flavors together, but adjust the seasonings to your liking. Try it and let me know what you think.
Butternut Squash Carbonara
Makes ~5 servings. Adapted from Bon Appetit
- 5 ounces bacon, chopped
- 4 cups frozen butternut squash (use fresh if you have time)
- 1 large onion, chopped
- 3 garlic cloves, chopped
- Kosher salt, freshly ground pepper
- 2 2/3 cups low-sodium chicken broth (or veggie if you prefer)
- 16 ounces fettucine or linguine
- 1/3 cup finely grated Pecorino or Parmesan, plus shaved for serving
Heat a large skillet over medium-high heat. Add the bacon, reduce heat to medium and cook until crisp. Remove bacon and let cool on a folder paper towel.
Add the butternut squash, garlic, and onion to the skillet. Season with salt and pepper and cook until the onion has softened, about 6-8 minutes. Add the broth and bring to a boil. Reduce the heat to low and simmer until the squash is cooked through and the liquid is reduced by half, about 15 minutes. Remove from heat and puree in a blender or food processor until smooth. Season with salt and pepper to taste.*
Cook the pasta following the package instructions. Drain, but be sure to reserve 1 cup of the pasta water.
Add the cooked pasta, butternut squash puree, and ¼ cup of the pasta water to the skillet and cook over medium heat. Toss everything together and add more pasta water as needed, until pasta is well coated. Stir in the cheese and season with salt and pepper to taste. Serve the pasta topped with bacon, shaved cheese, and more pepper. Enjoy!
*You can make the squash puree 3 days ahead of time.