Creamy Butternut Squash Carbonara

Seven Layer Charlotte

6

Description: This dish is the definition of "Fall comfort food." It is rich and creamy, without any real cream or cheese. The combination of butternut squash and coconut milk give it a similar flavor to macaroni and cheese! Our 3 year-old gobbled it up! It would be perfect for a dinner party, paired with a buttery chardonnay as well.
$ 42.00
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Serves
: 6
Time: 35 minutes (10 m prep, 25 m cook)
Ingredients:
(Ingredients and measurements subject to availability)

  1. 2 butternut squash peeled, seeds removed, cut into large (1 inch cube) dice
  2. 3 Tbsp extra virgin olive oil* (plus extra for the pasta water)
  3. Salt and pepper*
  4. 2 onion sliced very thin
  5. 16 slices bacon cut into small pieces
  6. 2 lb gluten free pasta
  7. 1/2 cup coconut cream (full fat coconut milk in the can; use mostly the cream part, rather than the liquid)
  8. 4 Tbsp coconut oil or cooking spray*
  9. 16 fresh sage leaves

 *Not provided: 
Vegetable oil
Salt and pepper
Coconut oil or cooking spray
Equipment:
Cooking sheet or tray
2 Pans
Blender

Instructions:  

  1. Preheat oven to 350 degrees. Fill a large pot 3/4 of the way full with water. Add a couple tablespoons of salt, and some olive oil to the water. Cover the pot and bring to a simmer.
  2. Cover a large sheet tray or roasting pan with parchment paper. Lay the cut butternut squash out on the tray, drizzle with 1 1/2 Tbsp olive oil, and some salt and pepper. Toss well. Roast for 35-45 minutes, or until fork-tender.
  3. While the butternut squash is cooking, cook the bacon pieces. Remove the cooked bacon from the grease, and place onto a plate covered in a paper towel. Discard all but 2 tablespoons of the bacon grease.
  4. Add the onions to the pan with the remaining bacon grease, and cook over medium heat until they are caramelized well. (Mine were almost crunchy). Only stir the onions two to three times as they cook.
  5. Once the squash has been in the oven for 35 minutes, boil the pasta until al dente. Once done, drain, but keep 1 1/2 cups of pasta water set aside.
  6. In a blender, add the cooked butternut squash, the coconut cream, 1 spoonful of caramelized onions, and 3/4 cup of pasta water. Blend until smooth. If it is still very thick, add more pasta water and blend again. You want the consistency to be thick, but just slightly liquid so it can be tossed with the pasta. Season with additional salt and pepper if desired.
  7. While making the sauce, heat the coconut oil (use regular cooking spray as an alternative). in a small stainless pan over medium-high heat. Once it is very hot, quickly fry the sage leaves, just a few at a time. Remove and lay on a plate covered with a paper towel. Season with a dash of sea salt.
  8. Toss the warm pasta with the butternut squash sauce. To serve, top with bacon crumbles, caramelized onions, and a couple fried sage leaves.

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