Description

Squash Carbonara with Crispy Pancetta and Sage

This comforting and dairy-free version of carbonara replaces traditional cream and eggs with a luscious butternut squash sauce, making it a healthier choice while still delivering rich flavor. Inspired by the flavors of fall, this recipe combines silky pasta with crispy pancetta and sage for a balance of textures and a burst of warmth in every bite. It’s an easy and adaptable dish, perfect for any weeknight dinner. Skip the pancetta to make it vegetarian, and you’ll still have a crowd-pleasing meal full of vitamins and taste!

2 tbsp olive oil
4 oz. cubed prosciutto or pancetta
1 tbsp finely chopped sage leaves
2 lbs butternut squash, peeled and chopped
1 small onion, chopped
2 medium garlic cloves, finely chopped
1/4 tsp kosher salt
1/4 tsp black pepper
2 cups low sodium vegetable stock
12 oz. fettuccine or linguine

Directions:
1. Cook prosciutto in olive oil until crisp, then set aside.
2. Sauté squash, onion, garlic, salt, and pepper. Add broth and cook until soft. Purée until smooth.
3. Cook pasta, combine with purée, adding reserved pasta water to coat.
4. Serve topped with prosciutto and sage.

Prep Time: 5 mins
Kcal: 418 per serving