Butternut Sage Carbonara Recipe — Eat This Not That

Ingredients

• 8 ounces pancetta
• diced
• 1/4 cup fresh sage leaves
• coarsely chopped
• 1 cup diced yellow onion
• 4 cloves garlic
• minced
• 1 cup cashew milk
• 1 1/2 teaspoons freshly squeezed lemon juice
• 1 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 egg yolks
• 2 tablespoons ghee or coconut oil
• 3 pounds butternut squash
• 1/4 cup walnuts
• toasted and coarsely chopped