Pasta – it has to be the ultimate comfort food. I’ve always loved a good carbonara: such perfect simplicity. But also SO rich. I created a lighter, healthier version here with a Butternut Squash Carbonara that is so satisfying and flavourful!
This version of the classic is so creamy and delicious with a fraction of the fat and calories that the traditional version has. AND it’s loaded with beta carotene and fibre from the squash. Hook me up!
Now, a word of advice: that pasta water is pure gold. Make SURE that you don’t throw it out (I used to throw it out and got quite the lecture from my talented hubby…never again). It adds a velvety creaminess to the pasta that gives the ‘impression’ of loads of cream and butter. Best trick ever!
Of course if you are gluten free you can simply substitute gluten free pasta. And if you want to make this completely plant based, just leave out the bacon and use 3 tablespoons of avocado oil or olive oil instead and use vegan parmesan.
As always I would love to hear if you make this! If you’re looking for similar inspiration try out my Butternut Squash Mac n’ Cheese with Crispy Panko (great way to sneak in veggies for the kids… or adults lol) or my Next-Level Vegan Mac n’ Cheese that Charles LOVES! If squash is really your thing this Butternut Squash Lasagne is uh-mazing or make this dreamy Curry Coconut Soup.
Happy Fall!
xo
Tori
Butternut Squash Carbonara
This creamy no-compromise Butternut Squash Carbonara is so satisfying and cozy! The recipe is a lighter version of the traditional heavy carbonara and leverages squash to make it healthier and so much more flavourful!
Ingredients
- 5 slices good quality bacon, diced (see notes for vegan sub)
- 3 tablespoons fresh sage leaves
- 1 cup yellow onion, finely chopped (1 small)
- 1 clove garlic, crushed
- 3 1/2 cups 1" diced peeled butternut squash
- 1 1/2 cups chicken stock (or vegetable stock_
- 2/3 cup grated fresh parmesan (use vegan parmesan if desired)
- salt and pepper to taste
- 12 oz. dry linguine pasta (use gluten free if needed)
Instructions
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In a heavy saucepan over medium-low heat, cook the bacon until rendered and browned (it should still be soft, not too crispy). Add the sage leaves and cook for approximately 2 minutes, until the sage leaves are crispy. Remove the bacon and the sage leaves with a slotted spoon and set aside.
Note: if skipping the bacon simply heat the oil and cook the sage leaves according to the directions above.
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Using the same pan, add the onion and cook for 3-4 minutes or until the onion is soft and translucent. Add the garlic and cook for another 1-2 minutes until fragrant, stirring (add a bit of stock if the pan is browning and drying out). Add the butternut squash and the stock, stir, cover and simmer for approximately 20 minutes or until the squash is soft and cooked through.
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While the squash cooks, bring a large pot of salted water to a boil for the pasta. Add the pasta once the squash has finished cooking.
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Transfer the squash mixture to a bowl and, using an immersion blender, blend until smooth. Be careful not to burn yourself! Place the squash mixture back into the pan and add the bacon (if using) and sage leaves (reserve a couple of sage leaves for garnish) along with the parmesan cheese and salt and pepper.
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Using a set of tongs, add the pasta to the pan along with 1/2 cup of the pasta water. Mix together with the tongs, adding more pasta water if needed to make it a smooth, velvety sauce.
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Serve immediately with the extra sage leaves and some extra fresh grated parmesan as garnish.
Hello!
Just tried this recipe last night and it was absolutely delicious! thanks for sharing this 🙂 Is it possible to include how many servings this will make? I think it serves about 5 people or if your like my family 4.
just thought I would share.
Sonia
Hi Sonia,
Such great feedback, for some reason I often forget to do that in my excitement while posting recipes. I agree it is 4-6 servings depending on if it is a side dish or a main, I’ll do that. Thank you for taking the time to make the comment and try the recipe! Have a great weekend, Tori
Anything to substitute for the parmesan? I’m sure t makes it delicious but I’m too sensitive to dairy:(
Hi Jenny, you could try a vegetarian parmesan substitute, I haven’t tried it with it but that may work, or you could leave it out all together and see how it tastes, you would just need to add a bit more salt to make up for the flavour in the cheese.
Hi Tori!!!! I just made this pasta and substituted the parmigiano with Emmentaler cheese, and still came out perfect! It’s going to be in repeat for the rest of winter! Thank you!
Quick Question
So would you sauté it all in the bacon grease or did you wipe it out?
Thanks going to give this and the Mac and Cheese a try see what the kids think!
Hi Whitney I left the fat in the pan as I didn’t have much but it is up to you!
this is so good! The entire family loved it (kids are 5 and 3). Instead of using an immersion blender, I threw everything in my vitamix and it blended up perfectly. My husband couldn’t believe that it wasn’t made with heavy cream! We will absolutely be making this again. If only I found this recipe sooner
This was amazing!!!
Thanks Lindsay:)
Tori!
This was AMAZING. So tasty. Probably my new favourite pasta! Thanks for another terrific dinner idea! Now I’m really dying for my copy of the cookbook!
Could I substitute fresh sage with something else since we can’t get it it my rural location
you could just skip it!
Awesome recipe! Works well with dried ground sage as well. Absolutely delicious!
Thanks so much Stef! I appreciate the review and hearing you enjoyed!! Tori
Just made this tonight. Soooo good. We are gluten and dairy free and this was delish. Didn’t bother with the sage and I don’t think we were missing anything. Bacony goodness!
Hey Mandy! That’s amazing to hear. Happy you enjoyed! Tori
I haven’t made this one yet, but I did make the version in your cookbook. It’s slightly different than this, no bacon and has nutritional yeast. It was amazing!!! Just curious as to why both recipes have the same name but slightly different ingredients?