Butternut Squash Carbonara Pasta: The Ultimate Comfort Food Recipe
Introduction to Butternut Squash Carbonara Pasta
Butternut Squash Carbonara Pasta is a delightful blend of creamy goodness and seasonal flavors that can bring warmth to your table. This unique twist on the classic carbonara is not only delicious but also packed with nutrients, making it a perfect dish for family gatherings or a cozy dinner for two. With its inviting aroma and rich flavors, this recipe is sure to impress both family and friends.
A Personal Story Behind My Butternut Squash Carbonara Pasta Journey
Growing up, pasta was a staple in our household, and every Sunday, my family would gather to enjoy a hearty meal together. One day, while experimenting with ingredients, I decided to incorporate butternut squash into a classic carbonara. The result was a creamy, comforting dish that became an instant favorite. Now, every time I make this Butternut Squash Carbonara Pasta, it brings back fond memories of family gatherings and laughter.
What Makes This Butternut Squash Carbonara Pasta Recipe Special?
What sets this Butternut Squash Carbonara Pasta apart is its creamy texture combined with the sweetness of roasted butternut squash and the savory goodness of parmesan cheese. The addition of sage adds an aromatic touch that enhances the overall flavor. This dish is not only indulgent but also a healthier alternative to traditional carbonara, as it incorporates vegetables without sacrificing taste. Plus, it’s easy to prepare, making it perfect for both novice and experienced cooks.
The Full Butternut Squash Carbonara Pasta Recipe
Ingredients
- 6 slices bacon, chopped
- 1 Tbsp fresh sage, finely chopped
- 1 small yellow onion, chopped (about 1 heaping cup)
- 1 butternut squash (about 1 3/4 lb), peeled, seeded, and diced into 1/2-inch cubes (around 4 cups)
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- 1 can (14.5 oz) low-sodium chicken broth
- 1 pinch ground nutmeg
- 1/4 cup heavy cream (or half and half for a lighter option)
- 14 oz dry linguine
- 1/3 cup finely shredded parmesan cheese, plus more for serving
Instructions
- In a 12-inch non-stick skillet over medium-high heat, cook the bacon until browned and crisp. Add sage and toss to coat in the drippings. Remove bacon and sage, leaving 2 Tbsp of bacon fat in the skillet. Transfer bacon and sage to a plate lined with paper towels.
- Add onions to the skillet with the drippings and sauté for 2 minutes. Add the squash, season with salt and pepper, and cook for about 7 minutes, tossing occasionally until the onions start to lightly brown. Add garlic and cook for an additional 2 minutes. Pour in the chicken broth, sprinkle in nutmeg, bring to a boil, then simmer until the broth reduces by half, approximately 15 minutes.
- While the squash mixture simmers, cook the linguine in a large pot of salted water until al dente according to package instructions. Drain, reserving 1 cup of pasta water.
- Allow the simmered squash mixture to cool slightly, then transfer it to a blender (reserve the skillet) and add cream. Cover with the lid, leaving the center insert removed. With a folded kitchen towel over the lid, blend the mixture until smooth.
- In the reserved skillet, combine the drained pasta, pureed squash mixture, and 1/4 cup of reserved pasta water. Cook over medium heat, tossing and adding more pasta water to thin the sauce as needed, until the sauce coats the pasta, about 2 minutes.
- Toss in 1/3 cup parmesan, season with salt and pepper to taste. Plate the pasta and serve topped with parmesan, bacon, sage, and additional pepper.
Serving Suggestions and Variations for Butternut Squash Carbonara Pasta
This Butternut Squash Carbonara Pasta pairs wonderfully with a side salad or crusty bread for a complete meal. For variations, consider adding spinach or kale for extra nutrients or swapping the linguine for your favorite pasta type such as fettuccine or penne. If you prefer a vegetarian option, simply omit the bacon and use vegetable broth instead of chicken broth. This dish can easily be made gluten-free by using gluten-free pasta, ensuring everyone can enjoy it!
Frequently Asked Questions About Butternut Squash Carbonara Pasta
Can I freeze leftover Butternut Squash Carbonara Pasta?
Yes, you can freeze leftovers for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove, adding a little extra cream or broth to loosen the sauce if needed.
What can I use instead of heavy cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or a non-dairy cream alternative for a similar texture without the extra calories.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
Recipe Stats
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Calories per Serving: 480
Servings: 6
Butternut Squash Carbonara Pasta
Equipment
- Non-stick skillet for cooking and sautéing ingredients.
- Blender to puree the squash mixture.
- Large pot for boiling the pasta.
Ingredients
Main Ingredients
- 6 slices bacon chopped
- 1 Tbsp fresh sage finely chopped
- 1 small yellow onion chopped (about 1 heaping cup)
- 1 butternut squash about 1 3/4 lb, peeled, seeded, and diced into 1/2-inch cubes (around 4 cups)
- Salt and black pepper to taste
- 3 cloves garlic minced
- 1 can 14.5 oz low-sodium chicken broth
- 1 pinch ground nutmeg
- 1/4 cup heavy cream or half and half for a lighter option
- 14 oz dry linguine
- 1/3 cup finely shredded parmesan cheese plus more for serving
Instructions
- In a 12-inch non-stick skillet over medium-high heat, cook the bacon until browned and crisp. Add sage and toss to coat in the drippings. Remove bacon and sage, leaving 2 Tbsp of bacon fat in the skillet. Transfer bacon and sage to a plate lined with paper towels.
- Add onions to the skillet with the drippings and sauté for 2 minutes. Add the squash, season with salt and pepper, and cook for about 7 minutes, tossing occasionally until the onions start to lightly brown. Add garlic and cook for an additional 2 minutes. Pour in the chicken broth, sprinkle in nutmeg, bring to a boil, then simmer until the broth reduces by half, approximately 15 minutes.
- While the squash mixture simmers, cook the linguine in a large pot of salted water until al dente according to package instructions. Drain, reserving 1 cup of pasta water.
- Allow the simmered squash mixture to cool slightly, then transfer it to a blender (reserve the skillet) and add cream. Cover with the lid, leaving the center insert removed. With a folded kitchen towel over the lid, blend the mixture until smooth.
- In the reserved skillet, combine the drained pasta, pureed squash mixture, and 1/4 cup of reserved pasta water. Cook over medium heat, tossing and adding more pasta water to thin the sauce as needed, until the sauce coats the pasta, about 2 minutes.
- Toss in 1/3 cup parmesan, season with salt and pepper to taste. Plate the pasta and serve topped with parmesan, bacon, sage, and additional pepper.