Just because sweater season is upon us doesn’t mean we have to eat like it. Sure indulging is great but for every single meal? No way josé. That’s why we created an alternative for one of our favorite heavier dishes, carbonara. While most carbonara dishes are loaded with heavy cream this one only requires 1/4 cup for the entire recipe. Plus we swapped out regular noodles for yellow squash noodles, a delicious substitute that truly lets the flavors within the sauce shine.
This recipe can easily be made vegan as well by swapping out the heavy cream for equal parts water, skipping the pancetta, frying the sage in EVOO, & cooking the onion in oil as well. Still an incredibly tasty dish but accommodated to your dietary restrictions or taste preferences.
- 12 oz. cubed butternut squash (Trader Joe's sells bags of these or you can ask your local produce department for assistance cubing)
- 1½ tbsp garlic olive oil
- 2 oz. pancetta, diced
- ½ cup onion, diced
- 1 tbsp EVOO (can use garlic olive oil too for additional flavor)
- 2½ cups yellow squash, spiralized
- ½ cup water
- ¼ cup heavy cream
- 1 tbsp butter
- 8 sage leaves
- Preheat oven to 400F. Place butternut squash on baking tray & drizzle with garlic olive oil. Bake for roughly 20 minutes or until tender.
- Remove butternut squash & immediately place in food processor. Puree until smooth. Add in water & heavy cream & puree until smooth.
- In medium skillet over medium heat, cook pancetta cubes. Stir constantly under they start to darken on each side. Add in the onions & stir until onions are translucent & pancetta is a deep red on each side(roughly 5 minutes).
- In large skillet over medium heat, cook spiralized squash & EVOO until tender (roughly 10 minutes). Once cooked, toss with butternut squash sauce in skillet.
- In separate medium skillet, add butter & sage over medium heat until crispy. Toss all ingredients in one large skillet. Sprinkle with parmesan cheese, serve, & enjoy!
2 medium skillets