Wednesday, January 7, 2015

Butternut Squash Carbonara with Sage & Pancetta

I was loaded up on butternut squash from our CSA and was also looking for something new to try for my book club dinner.
This recipe was warm, creamy, and super filling.

yield: 4 servings

2 tbs olive oil
4oz pancetta, chopped
1 tbs fresh sage, finely chopped
1 2lb butternut squash, peeled, seeded, and cut into ½" pieces
1 small onion, chopped
2 cloves garlic, minced
2 C chicken broth
12 oz fettucine or linguine
⅛ tsp sea salt
¼ tsp black pepper
¼ C finely grated Pecorino

  1. Heat oil in a large skillet over medium-high heat.
  2. Add pancetta, reduce heat to medium, and cook 8-10 minutes until crisp; stir occasionally.
  3. Add sage and toss to coat.
  4. Using a slotted spoon, transfer pancetta and sage to a small bowl; set aside.
  5. Add squash, onion, and garlic to skillet; season with salt and pepper and cook 8-10 minutes until onion is translucent; stir occasionally.
  6. Add broth and bring to a boil.
  7. Reduce heat to low and simmer until squash is soft and liquid is reduced by half, 15-20 minutes.
  8. Puree mixer in a blender or using an immersion blender.
  9. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
  10. Drain, reserving 1 cup of pasta water.
  11. Combine pasta, squash puree, and cooking liquid in the skillet and cook over medium heat for 2 minutes, stirring so that the sauce coats the pasta.
  12. Stir in pecorino, pancetta, and sage.
  13. Enjoy!

No comments:

Post a Comment