Winter Squash Carbonara with Pancetta and Sage

Name: Winter Squash Carbonara with Pancetta and Sage
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 907 grams kabocha or butternut squash, peeled, seeded, cut into 1/2 pieces (about 3 cups); 340 grams fettucine or linguine; 1 Tbsp finely chopped fresh sage; 2 garlic cloves, chopped; 4 servings Kosher salt, freshly ground pepper; 473 milliliters low-sodium chicken broth; 2 Tbsps olive oil; 1 small onion, chopped; 113 grams pancetta (Italian bacon), chopped; 59 milliliters finely grated Pecorino, plus shaved for serving

You can never have too many main course recipes, so give Winter Squash Carbonara with Pancettan and Sage a try. This recipe serves 4. One portion of this dish contains approximately 23g of protein, 25g of fat, and a total of 667 calories. It can be enjoyed any time, but it is especially good for Winter. From preparation to the plate, this recipe takes roughly 1 hour. Head to the store and pick up butternut squash, chicken broth, sage, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Heat oil in a large skillet over medium-highheat.

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Cooking Oil

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Frying Pan

Add pancetta, reduce heat to medium,and cook, stirring occasionally, until crisp,8–10 minutes.

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Pancetta

Add sage and toss to coat.Using a slotted spoon, transfer pancetta andsage to a small bowl; set aside.

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Pancetta

Sage

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Slotted Spoon

Bowl

Add squash, onion, and garlic to skillet;season with salt and pepper and cook, stirringoccasionally, until onion is translucent, 8–10minutes.

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Salt And Pepper

Garlic

Squash

Onion

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Frying Pan

Add broth. Bring to a boil, reduceheat, and simmer until squash is soft and liquidis reduced by half, 15–20 minutes.

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Squash

Broth

Let coolslightly, then purée in a blender until smooth;season with salt and pepper. Reserve skillet.

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Salt And Pepper

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Blender

Frying Pan

Cook pasta in a large pot of boiling saltedwater, stirring occasionally, until al dente.

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Pasta

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Pot

Drain, reserving 1 cup pasta cooking liquid.

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Pasta

Combine pasta, squash purée, and 1/4 cuppasta cooking liquid in reserved skillet andcook over medium heat, tossing and addingmore pasta cooking liquid as needed, untilsauce coats pasta, about 2 minutes.

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Squash

Pasta

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Frying Pan

Mix in1/4 cup Pecorino; season with salt and pepper.

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Salt And Pepper

Pecorino