I’m quite sure it’s impossible to have too many butternut squash recipes. As a big fan of this Winter squash, I enjoy incorporating it into recipes in different ways. (Butternut squash soup is a household favorite but my love of pasta continues to go unmatched). This Butternut Squash Carbonara, inspired by Ahead of Thyme, is an improved version of a similar recipe I made a couple of years ago.

The sage adds a really warm flavor and the butternut squash makes it a tad healthier than other carbonara recipes. I can’t argue with that! Be prepared for the smells of bacon and sage to make you salivate- it’s hard not to eat some of the ingredients before the dish comes together!

Butternut Squash Carbonara

Ingredients

1 Medium or ½ of 1 Large Butternut Squash, peeled and chopped into ½-inch pieces
2 Tbsps Olive Oil
½ tsp each Garlic Powder and Cinnamon
8-10 Bacon slices, chopped
½ Large Onion or 1 medium Onion, cut into 1-inch pieces
1-2 Tsps Dried Sage, (2 Tbsps Fresh)
1 lb. Linguine Pasta
2 Egg Yolks
½ cup Parmesan Cheese, grated (with more for garnish)
½ Tbsp Salt
Dash of Ground Black Pepper

Instructions

Preheat oven to 400F.

Place chopped butternut squash on a rimmed baking sheet. Add olive oil, salt, black pepper, garlic powder and cinnamon. Toss to combine. Roast for about 20-25 minutes, until tender. Remove and let it cool slightly.

As the squash cooks, heat a pot big enough for the pasta over medium-high heat. Add the bacon and cook, stirring to prevent burning, for about 7 minutes. Transfer the bacon to a paper towel-lined plate to drain.

Remove most of the bacon fat from the skillet. Add the onion and cook for about 6 minutes until translucent. Add the sage and cook for an additional minute. Remove and set aside.

Boil salted water in the same pot and cook pasta according to the package instructions. Drain, reserving 1 cup of the pasta cooking water.

Use an immersion blender or food processor to puree the butternut squash until smooth. Slowly add ¼ cup of reserved pasta water and pulse.

Add the squash purée, egg yolks, and Parmesan cheese to the onion and sage. Use a whisk (or a fork if a whisk is unavailable) to combine these ingredients while everything is still warm. Then, add the pasta and bacon; toss to combine. If the pasta sauce seems too thick for your liking, slowly add more of the reserved cooking liquid.

Plate the pasta and garnish with more Parmesan cheese, chopped sage (if desired), and pepper.

This can be reheated the next day, but the texture will be different as the sauce will be quite thick once on the noodles. It will be a bit on the dry side, so if you’d like to add a bit of butter as it reheats, you may do so.

Enjoy!

Butternut Squash and Sausage Stew Recipe
Thai Chicken with Butternut Squash Recipe
Roasted Butternut Squash, Apple & Carrot Soup