Healthier Carbonara Squash Pasta With Butternut Squash Cream Sauce, Pancetta, Onion, & Fried Sage

Course: Main

Servings: 2 servings

Author: Public Lives, Secret Recipes

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!

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