Winter Squash Carbonara with Sage
I'm not usually much of a pasta gal, except maybe the duck ravioli at Terroni, or when I'm in Italy, or mushroom tagliatelle...
ok, so maybe I do like pasta, but nevertheless, I save my carb-loading for the good stuff.
I usually focus on fresh vegetables and fruit, nuts, beans, and fish, but sometimes zoodles just don't cut it and I need some real-deal pasta in my life.
Enter: butternut squash carbonara. This is a hearty dish that is perfect for a cold winters' night and is jussst indulgent enough. Squash is simmered and blended into a smooth, velvety sauce that feels rich and indulgent without any cream or cheese. Crispy sage evokes a warm, wintertime aroma that reminds me of my mom's Christmas stuffing and pairs perfectly with the squash. Japanese kabocha squash gives it an ultra-silky texture, butternut squash works well too. I have yet to try it, but I think an acorn squash, with it's buttery flesh, would also be wonderful.
My go-to noodles are these gluten, free ones that are a made of quinoa and rice. It has the same al dente feel as regular wheat pasta, and holds up well in the fridge after a day or two or when reheated. Other great options would be a whole-grain spaghetti, like one made with spelt, kamut, or brown rice.
What really makes this pasta carbonara-esque is the bacon. I like to use a leaner prosciutto, but feel free to spring for fattier pancetta if you like. Whatever you do make sure to finish with lots of fresh parmesan, it's the salty-savoury add-in that turns this pasta into a winner.
Squash Carbonara with Sage
serves 4
2 tbsp olive oil
4 slices of prosciutto (about 50 grams)
6 sage leaves
2lb kabocha or butternut squash peeled, and chopped into 1-inch pieces (about 3 cups)
1 small onion, diced
2 cloves of garlic, minced
1 1/2 cups of chicken stock
8 ounces of whole grain spaghetti, or other favourite pasta
1/2 cup grated fresh parmesan, plus more for topping
salt and pepper
1. Heat the 2 tbsp of oil in a large, high sided skillet over high heat. Reduce heat to medium, add in prosciutto and cook until crispy, about 5-7 minutes. Remove the prosciutto from the pan with a slotted spoon and set aside, crumble with fingers once cool. Add the sage leaves, and cook in rendered fat from prosciutto until crisp, 2-3 minutes. Remove the sage, crumble into small pieces and set aside with prosciutto.
2. Add the chopped onions to the pan and cook until the onions are soft and translucent, about 7 minutes. Add the garlic and crumbled sage and cook 2 minutes more. Add the cubed squash and season with salt and pepper, stirring to combine ingredients. Pour in chicken stock, bring to a boil, then cover and reduce heat to low and simmer for 15-20 minutes until the squash is very soft. Cool slightly, then blend until smooth. Add salt and pepper to taste.
3. Meanwhile, bring a large pot of water and1 tbsp of salt to a boil. Cook the pasta until al dente according to the package instructions.
4. Place cooked pasta back in the skillet over low heat. Slowly pour in in blended sauce, tossing with tongs to coat pasta. Add proscuitto and grated parmesan, tossing with tongs until well combined. Taste, and add more salt if needed, Once pasta is served, top with freshly grated parmesan cheese and black pepper.