• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Mail

My Kitchen Love

making everyday family meals extraordinary

  • Home
  • Recipe Index
  • Recipes by Course
    • Appetizer
    • Breakfast
    • Cocktails
    • Dessert
    • Dinner
    • Lunch
    • Side Dish
    • Snacks
  • eBooks
  • About Me
    • About Me
    • Start Here
    • Contact
    • Privacy & Disclosure

Home » Dinner » Squash Carbonara with Crispy Prosciutto and Sage

This post may contain affiliate links. Please see my full Disclosure Policy for details.

Squash Carbonara with Crispy Prosciutto and Sage

October 22, 2014 by Samantha
Jump to Recipe Print Recipe
Perfectly luscious and delicious dairy-free Squash Carbonara. This dairy-free squash carbonara recipe gets its silky texture from a butternut squash sauce - that's correct, it's packing veggies! via @mykitchenlovePerfectly luscious and delicious dairy-free Squash Carbonara. This dairy-free squash carbonara recipe gets its silky texture from a butternut squash sauce - that's correct, it's packing veggies! via @mykitchenlove

Perfectly luscious and delicious dairy-free Squash Carbonara. This dairy-free squash carbonara recipe gets its silky texture from a butternut squash sauce – that’s correct, it’s packing veggies!

Squash Carbonara with Crispy Pancetta and Sage

As summer turned into fall, my cravings went from easy light meals to more hearty, although still healthy, dishes. This is one of my favourites.

It’s straightforward, with a limited ingredient list, and can easily be turned into a vegetarian or vegan meal by simply omitting the prosciutto / pancetta on top.

Although labeled “carbonara”, there are no eggs or dairy products, besides the cheese you you choose to shower on top – which can be easily omitted.

I’ve made this dish frequently which speaks volumes on its flavour – it’s everything you want a yummy soul warming pasta to be. Only this one does it without too many extras and still has loads of vitamins at the forefront.

Squash Carbonara with Crispy Pancetta and Sage

This original post is from October 2014, however I updated the photos in September 2016. I really wanted to portray the deep creamy yellow of the butternut squash purée.

This pasta is pure velvety goodness without the weight and calories of a heavy cream pasta dish – hence the dairy-free carbonara recipe angle.

The pancetta/prosciutto adds just the right amount of crispy texture and additional salt to the dish, while the sage balances the dish through its fragrant herbaceous flavour.

Both the bacon and the sage are crispy lending the dish a great balance of soft, silky pasta and crispy flavourful meat and herbs. 

Squash Carbonara with Crispy Pancetta and Sage

I can’t stress it enough to measure the squash out and to keep the pasta water nearby when tossing the pasta. That step is the difference between a silky perfectly coated pasta and a gummy one. Nobody wants gummy pasta for dinner. 

More Fall recipes we love like this dairy-free carbonara recipe:

  • Green Smoothie for Fall
  • Fall Lentil Salad
  • Squash and White Bean Soup with Quinoa
  • Chicken and Squash Curry
5 from 2 votes
Squash Carbonara with Crispy Pancetta and Sage
Print
Squash Carabonara
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Dairy-free comfort food, packed with butternut squash.Dairy-free comfort food, packed with butternut squash.

Course: Main Course
Cuisine: American
Keyword: baked butternut squash recipe, carbonara recipe, dairy-free carbonara, squash carbonara
Servings: 6 servings
Calories: 418 kcal
Author: Samantha
Ingredients
  • 2 tbsp olive oil
  • 4 oz. cubed prosciutto or pancetta
  • 1 tbsp finely chopped sage leaves
  • 2 lbs butternut squash*, peeled, deseeded, and chopped into 1/2" pieces, approx. 2-3 cups
  • 1 small onion chopped
  • 2 medium cloves of garlic, finely chopped
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 cups low sodium vegetable (or chicken) stock
  • 12 oz. fettuccine or linguine pasta
US Customary – Metric
Instructions
  1. Heat oil in a large skillet over medium-high heat. Add prosciutto, reduce heat to medium, and cook, stirring occasionally, until crisp, 8–10 minutes. Add sage and toss to coat. Using a slotted spoon, transfer prosciutto and sage to a small bowl. Set aside.

  2. Add squash, onion, and garlic to skillet; season with salt and pepper and cook, stirring occasionally, until onion is translucent, 8–10 minutes. Add broth. Bring to a boil, reduce heat, and simmer until squash is soft and liquid is reduced by half, 15–20 minutes. Let cool slightly, then purée in a blender until smooth; season with salt and pepper. Reserve skillet.

  3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

  4. Combine pasta, squash purée, and ¼ cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Season with salt and pepper.

  5. Serve pasta topped with reserved prosciutto and sage, and more pepper**.

Recipe Notes

* If I’m feeling more lazy than usual I’ll buy frozen pre-cut butternut squash that comes in convenient 2 cup bags. 

** plus a shower of pecorino or parmesan cheese if you’re into that scene. 

Nutrition Facts
Squash Carabonara
Amount Per Serving
Calories 418 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Cholesterol 60mg20%
Sodium 554mg24%
Potassium 725mg21%
Carbohydrates 61g20%
Fiber 5g21%
Sugar 6g7%
Protein 12g24%
Vitamin A 16274IU325%
Vitamin C 33mg40%
Calcium 103mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe slightly adapted from Bon Appetit

Enjoy! xo

Share This!

Pin
Share
Tweet
Share
Share
Share
Email
698Shares

You May Also Like

  • Best Carbonara Recipe
    Best Carbonara Recipe
  • Prosciutto Pizza Recipe - Oven or Grill
    Prosciutto Pizza Recipe - Oven or Grill
  • Prosciutto Wrapped Chicken in a Creamy Mustard Sauce
    Prosciutto Wrapped Chicken in a Creamy Mustard Sauce
Category: Dinner

About Samantha

Mom of twins, a singleton, and wife to a hungry husband. The food demands that surround me, have pushed me to lead our food life more simply, nutritiously, and deliciously. It’s a good day when family, friends, and food intersect.

Previous Post:Cilantro Lime Vegetables with Rice in a white bowl.Cilantro Lime Vegetables with Coconut Rice
Next Post:Vanilla Bourbon Pear Baby Dutch PancakeVanilla Bourbon Pear Baby Dutch Pancake is a dreamy brunch dish. Light and fluffy pancake with layers of vanilla and pear flavouring.

Reader Interactions

Comments

  1. Cassie @ Crumb Kitchen

    September 29, 2016 at 4:51 am

    I made this last night, substituting the meat for burst cherry tomatoes to make it vegetarian, and it was absolutely delicious! Thanks Samantha, you saved my dinner plans! 🙂

    Reply
    • Samantha

      September 30, 2016 at 3:50 pm

      Hurrah!! Your comment made my day Cassie! Thanks for stopping by and letting me know. It’s always great when a talented food blogger tries my recipe. Have a great weekend!

      Reply
  2. megunprocessed

    September 29, 2016 at 11:58 pm

    That looks great, beautiful photography too.

    Reply
    • Samantha

      September 30, 2016 at 3:53 pm

      Thanks so much!

      Reply
  3. Anne Lawton

    September 27, 2019 at 3:24 pm

    5 stars
    This is making me hungry, I have procciutto and sage in the fridge, i must make this real soon!

    Reply
    • Samantha

      October 1, 2019 at 8:10 pm

      I hope you get a chance to! 🙂

      Reply
  4. Laura

    November 23, 2022 at 5:51 am

    5 stars
    Delicious! I make this regularly and my fussy toddlers love the sauce. Thank you!

    Reply
    • Samantha

      November 28, 2022 at 2:12 pm

      I’m so glad to hear that! I love sneaking in extra veg to my fussy eater too.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sidebar

Hi, I’m Samantha!

Thanks for coming by! I'm a mom with 3 young daughters, a wife, and a foodie trying to keep my head above water with simple, delicious, and nutritious food. Let me know if you have any questions or comments. I'd love to hear from you! Read More…

Follow My Kitchen Love

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Top Posts

  • How-to-bake-Lamb-Chops-Ready-to-Serve How to Bake Lamb Chops
  • White wine spritzer in a tall wine glass with lemon rind in it. Easy White Wine Spritzer
  • Thick deep orange roasted carrot soup in a white bowl with a big dollop of greek yogurt and an angled sprinkle of za'taar Roasted Carrot Soup Recipe

Subscribe to Newsletters


* indicates required

Copyright © 2023 · All Rights Reserved · My Kitchen Love