Squash Carabonara
Dairy-free comfort food, packed with butternut squash.Dairy-free comfort food, packed with butternut squash.
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
Instructions
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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.
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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.
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Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
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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.
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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.