Butternut Squash Carbonara
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.
Cooking tools:
- Blender
- Oven
- Baking sheet
- Parchment paper
- Skillet
- Slotted spoon
- Mixing bowl
- Paper towel
- Pot
- Colander
- Chef's knife
- Cutting board
- Peeler
- Grater
- Measuring cup
- Measuring spoon
- Stove
- Plate
Ingredients
- 2 pounds butternut squash (peeled, seeded, cut into ½” pieces, about 3 cups)
- ½ large onion (cut into ¼‑inch dice, about 1‑cup)
- 4 cloves garlic (peeled & halved)
- 2 tablespoons finely chopped fresh sage (divided)
- 2 tablespoons fresh thyme leaves
- 1 pinch freshly grated nutmeg
- ½ cup olive oil
- Kosher salt
- freshly cracked black pepper
- 4 ounces thick cut bacon (cut crosswise into ¼‑inch strips)
- 1–2 bunches aparagus (1 ½‑inch tips only, save stalks for another use) to taste
- 2 cups low-sodium chicken broth
- 12 ounces dried fettuccine
- ¼ cup grated Pecorino (plus some extra shavings for serving)
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