Creamy Butternut Squash Carbonara with Bacon

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I love everything about fall-the changing leaves, the cozy sweaters, the warm drinks, and all the harvest produce that it brings along. As soon as fall hits, butternut squash makes its way through the dining table, and I try to make the most use of this autumnal veggie in my recipes.

While Carbonara is one of the most decadent dishes that is loved by all, the Butternut Squash Carbonara with Bacon is a wonderful twist on the classic that results in one of the best fall-inspired dishes.
Seasonal butternut squash that gets roasted in the oven along with aromatics like shallot and garlic and pureed into a creamy sauce, tossed with Fettuccine and finished off with crispy bacon, fried sage, and a sprinkle of grated Parmigiano Reggiano.
The star of the recipe is the seasonal butternut squash that gets roasted till caramelized and then goes for a quick spin in a food processor to create a smooth and creamy sauce that is vibrant and so delicious! While the crispy bacon adds smokiness and saltiness that goes well with the sweet, earthy butternut squash sauce.
This dish has a perfect balance and blend of flavors, is deliciously satisfying and hearty, and something that your whole family will enjoy. Best of all? It is an insanely easy sheet pan dinner that comes together without much active work.


If you are looking for more Fall inspired recipes, you can also check my Can you prep this recipe ahead of time?

Most of the active work involved in this recipe is cutting down the squash. You can chop it ahead of time and then can jump straight into cooking during the week!

If you make this Creamy Butternut Squash Carbonara with Bacon, I would love to know how it turned out! Please let me know by leaving a comment below.



Creamy Butternut Squash Carbonara with Bacon Creamy Butternut Squash Carbonara with Bacon
Author: Happily Cooking
Preparation Time:
Cooking Time:
Yields: 4
Calories per serving: 570kcal





Ingredients:
  • 450 grams fettuccine or linguine
  • 1 small butternut squash, peeled, deseeded, & diced into ½-inch cubes
  • 2 large shallots, peeled & halved lengthwise
  • 4-5 cloves garlic, unpeeled
  • 2 tablespoons olive oil
  • 6 slices bacon, chopped
  • 1–2 cups vegetable stock or broth
  • ½ cup grated parmesan
  • 1/4 cup of heavy cream
  • Salt, to taste
  • Ground black pepper, to taste
Instructions:
  1. Peel the butternut squash, trim the ends off & slice the squash in half lengthwise. Scoop out the seeds and discard. Dice the squash into ½-inch cubes.
  2. Preheat the oven to 215 degrees Celsius. Line a baking sheet with parchment paper and set aside.
  3. Place the diced butternut squash, shallots & cloves of garlic on the prepared baking sheet. Toss everything well with 1 1/2 tbsp olive oil, salt and ground black pepper.
  4. Put the prepared baking sheet in the oven and roast for 30-35 minutes until the squash is fork-tender. Remove from the oven.
  5. Carefully peel the roasted garlic. Set aside.
  6. Meanwhile, as the squash roasts, we will cook the pasta. Bring a pot of salted water to boil. Add the fettucine and cook until al dente. Before draining, scoop out 1 cup pasta water, then drain the pasta and keep aside.
  7. Transfer the roasted butternut squash, shallot, & peeled garlic to the jar of a high-speed blender. Add in 1 cup of the vegetable stock and the heavy cream.
  8. Blend until the sauce is smooth & creamy. If the mixture is too thick, simply add in a little extra vegetable stock or reserved pasta water. Taste and season with additional salt or ground black pepper as needed.
  9. Pour the prepared pasta sauce over the cooked pasta, toss to combine and cook over medium heat for 3-4 minutes, making sure that the sauce evenly coats the pasta. If the mixture is too thick, you can add in a little of the reserved pasta water. Add in the parmesan cheese.
  10. Heat 1/2 tbsp oil in a skillet over medium heat and cook the chopped bacon until browned, add the sage leaves and cook until they are fragrant and crisp.
  11. Serve immediately, topped with fried bacon, crispy sage leaves, and a sprinkle of grated parmesan.

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