Butternut Squash Pasta Carbonara Recipe

Introduction

This Butternut Squash Pasta Carbonara offers a delightful twist on the classic Italian favorite. Creamy, savory, and packed with autumn flavors, it’s a comforting meal perfect for cooler evenings. With crispy bacon and fresh sage, this dish balances richness and freshness beautifully.

Ingredients

• 6 slices (6 oz) bacon, chopped
• 1 Tbsp finely chopped fresh sage
• 1 small yellow onion, chopped (about 1 heaping cup)
• 1 (1 3/4 lb) butternut squash, peeled, seeded, and diced into 1/2-inch cubes (about 4 cups)
• Salt and freshly ground black pepper
• 3 cloves garlic, minced
• 1 (14.5 oz) can low-sodium chicken broth
• 1 pinch ground nutmeg
• 1/4 cup heavy cream (or half and half for a lighter option)
• 14 oz dry linguine
• 1/3 cup finely shredded parmesan cheese, plus more for serving

Instructions

1. Step 1: Cook the chopped bacon in a 12-inch non-stick skillet over medium-high heat until browned and crisp. Lower the heat slightly if needed, then add the chopped sage and toss to coat in the bacon drippings.
2. Step 2: Remove the bacon and sage from the skillet, leaving about 2 tablespoons of the rendered bacon fat behind. Transfer the bacon and sage to a plate lined with paper towels and set aside.
3. Step 3: Add the chopped onions to the bacon fat in the skillet and sauté over medium-high heat for 2 minutes. Then add the diced butternut squash, season with salt and pepper, and cook, tossing occasionally, for 7 minutes until the onions begin to brown lightly.
4. Step 4: Stir in the minced garlic and cook, tossing occasionally, for 2 more minutes. Pour in the chicken broth, sprinkle in the nutmeg, and bring to a boil. Reduce the heat and simmer until the broth has reduced by half, about 15 minutes.
5. Step 5: Meanwhile, cook the linguine in a large pot of salted boiling water according to the package directions until al dente. Drain the pasta, reserving 1 cup of the pasta water.
6. Step 6: Let the simmered squash mixture cool for a few minutes. Transfer it to a blender, add the cream, and blend until smooth. To avoid splattering, cover the blender lid but remove the center piece and hold a folded kitchen towel over the opening while blending.
7. Step 7: Return the reserved skillet to the stove and combine the drained pasta, the pureed squash mixture, and 1/4 cup of the reserved pasta water.
8. Step 8: Cook over medium heat, tossing the pasta and adding more pasta water as needed to thin the sauce, until the sauce evenly coats the pasta, about 2 minutes.
9. Step 9: Stir in 1/3 cup of parmesan cheese and season the pasta with salt and pepper to taste. Serve plated pasta topped with extra parmesan, crispy bacon, sage, and freshly ground black pepper.

Tips & Variations

• For a lighter version, substitute heavy cream with half and half without sacrificing creaminess.
• Use turkey bacon or vegetarian bacon for a different protein option.
• Adding a pinch of red pepper flakes when sautéing onions can bring a subtle heat to the dish.
• If you don’t have fresh sage, 1 teaspoon of dried sage can be used instead, added earlier with the onions.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to restore the sauce’s creaminess. Avoid microwave reheating to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

To make a vegan version, substitute bacon with smoked tempeh or mushrooms, use vegetable broth instead of chicken broth, replace heavy cream with a plant-based cream, and use vegan parmesan or nutritional yeast.

What pasta can I use instead of linguine?

Any pasta shape works well with this sauce. Spaghetti, fettuccine, or penne are good alternatives that will hold the creamy squash sauce nicely.

Butternut Squash Pasta Carbonara Recipe

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4.9 from 100 reviews

This Butternut Squash Pasta Carbonara is a creamy, comforting twist on the classic Italian carbonara, combining savory bacon and sage with velvety pureed butternut squash. Tossed with al dente linguine and finished with Parmesan cheese, this recipe offers a hearty yet elegant meal that showcases autumnal flavors.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 5 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat and Herbs

• 6 slices (6 oz) bacon, chopped
• 1 Tbsp finely chopped fresh sage

Vegetables

• 1 small yellow onion, chopped (about 1 heaping cup)
• 1 (1 3/4 lb) butternut squash, peeled, seeded, and diced into 1/2-inch cubes (about 4 cups)
• 3 cloves garlic, minced

Liquids and Dairy

• 1 (14.5 oz) can low-sodium chicken broth
• 1/4 cup heavy cream (or half and half for a lighter option)
• 1/3 cup finely shredded Parmesan cheese, plus more for serving

Dry Ingredients and Seasonings

• 14 oz dry linguine
• Salt and freshly ground black pepper
• 1 pinch ground nutmeg

Instructions

1. Cook Bacon and Sage: Heat a 12-inch non-stick skillet over medium-high heat and cook the chopped bacon until browned and crisp, reducing the heat slightly if needed. Add the finely chopped fresh sage and toss to coat in the bacon drippings.
2. Remove Bacon and Sage: Take the bacon and sage out of the skillet, leaving 2 tablespoons of rendered bacon fat in the pan. Transfer the bacon and sage to a paper towel-lined plate and set aside.
3. Sauté Onions and Squash: Add the chopped onions to the skillet with the bacon fat and sauté over medium-high heat for 2 minutes. Add the diced butternut squash, season with salt and pepper, and continue cooking, tossing occasionally, for 7 minutes until the onions begin to brown lightly.
4. Add Garlic and Broth: Stir in the minced garlic and cook for an additional 2 minutes. Pour in the low-sodium chicken broth, sprinkle with ground nutmeg, and bring to a boil. Reduce heat and let simmer until the broth reduces by half, about 15 minutes.
5. Cook Linguine: Meanwhile, bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente, timing it to finish as the sauce completes. Drain the pasta, reserving 1 cup of the pasta water.
6. Blend Squash Mixture: Allow the simmered squash mixture to cool slightly. Transfer it to a blender (reserve the skillet) and add the heavy cream. Cover with the blender lid, removing the center insert, and hold a folded kitchen towel over the lid. Blend until smooth and creamy.
7. Combine Pasta and Sauce: Return to the reserved skillet and combine the drained linguine with the pureed squash sauce and 1/4 cup of reserved pasta water.
8. Finish Cooking Pasta with Sauce: Cook over medium heat, tossing frequently and adding more pasta water as needed to thin the sauce, until the pasta is evenly coated, about 2 minutes.
9. Add Cheese and Season: Stir in the 1/3 cup of finely shredded Parmesan cheese. Season with salt and freshly ground black pepper to taste.
10. Serve: Plate the pasta and top with the crispy bacon, sage, additional Parmesan cheese, and extra black pepper as desired. Enjoy warm.

Notes

• You can substitute half and half for heavy cream if you prefer a lighter sauce.
• Be sure to reserve some pasta water to adjust the sauce consistency as needed.
• Using low-sodium chicken broth helps control the salt level; adjust seasoning at the end.
• Blending the squash sauce results in a smooth, creamy texture without needing additional thickening agents.
• If you prefer a vegetarian version, omit the bacon and use vegetable broth.

Keywords: Butternut Squash Pasta Carbonara, Creamy Pasta, Autumn Recipe, Bacon Pasta, Sage Pasta, Fall Dinner