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Winter Squash Carbonara

January 11, 2016 by Keri 14 Comments

A lighter take on a classic carbonara that is super creamy and full of flavor, but contains NO cream! This winter squash carbonara uses squash puree for a beautiful color and a creamy texture.

Winter Squash Fettuccine Carbonara_Happy Monday everyone! Are you enjoying 2016 so far? I AM!

We have been checking off a bunch of wedding details this month – we picked out the tuxes, did our registry, had our menu tasting, tasted some amazing cake, and decided on favors! I’ll be sure to share the details and photos of everything after the wedding. 

I do have to say – I’ve be so lucky. Everyone has been so accommodating with me being gluten-free. Everything from the hors d’oeuvres to the cake can be done gluten-free for me! I knew when we started the planning process that they could accommodate, but I didn’t know they would be that accommodating! It will be so nice to know that I can enjoy myself and not worry about accidentally eating something and getting sick.

Ok, enough wedding talk for today!

Squash Fettuccine Carbonara_Let’s talk carbonara. I’m a huge fan of carbonara. It’s creamy, cheesy, and full of bacon! What’s not to love?

What it does to your waistline, that’s what. 

I’m not saying this winter squash version is super waistline friendly, but it’s better than a version full of cream! 

Traditional carbonara actually doesn’t contain cream – it’s a combo of the eggs and pasta water that create your sauce. However, a lot of recipes include cream. There’s certainly nothing wrong with that, either. I love me some cream. 

I have to say, though, the winter squash makes this pasta so incredibly creamy! You won’t believe it until you try it. Plus, you get some added nutrition and a chance to sneak in veggies for those picky eaters out there. I can promise you don’t taste the squash – I served this to Kyle and he started eating it without even noticing that the sauce was orange. When I told him it was made with a winter squash puree, he was had no idea and said it tasted like regular carbonara!

Squash Carbonara_I chose to make my own winter squash puree because I had a fridge full of different types of squash. I mean that literally – my fridge was really full with squash. I let them back up from my CSA – I had an acorn squash, a huge kobocha squash, two butternut squashes, a delicata squash, and one I couldn’t identify! 

I cut them all in half, removed the seeds, and seasoned them with olive oil, salt, and pepper. Then, I laid them cut-side down on baking sheets and roasted them at 375º until they were tender. Since the squashes were different sizes, they had different cooking times. I just kept checking and pulled them out as they were done. 

Once they cooled, I scooped the flesh out and into my blender. I obviously had way more puree than I needed for this recipe. So, I froze it in little containers. Now I can make this carbonara (and other good stuff) at the drop of a hat!

You can really use whatever winter squash you like – you definitely don’t need a medley! If you don’t want to make your own squash puree, you can buy it frozen.

Winter Squash Fettuccine Carbonara BiteIf you love carbonara and want a lighter version with added veggies, this recipe will knock your socks off. And since it has eggs and bacon, it’s totally appropriate for breakfast ?

Winter Squash Carbonara


Winter Squash Carbonara
2016-01-11 11:02:18
Serves 6
A lighter take on a classic carbonara that is super creamy and full of flavor, but contains NO cream! This winter squash carbonara uses squash puree for a beautiful color and a creamy texture.
Save Recipe
Print
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 1 Lb. Gluten-Free Fettuccine Pasta, or pasta of your choice
  2. 4 Slices Thick Cut Bacon, chopped (use 8 slices if your bacon is thin)
  3. 2 Eggs, very well beaten
  4. 1 Cup Freshly Grated Parmesan Cheese, plus more for topping
  5. Salt & Pepper, to taste
  6. 2 Cloves Garlic, finely minced
  7. Red Pepper Flakes, to taste, optional
  8. 1 ½ Cups Winter Squash Puree*
  9. Chicken Stock, for thinning if too thick
  10. Fresh Parsley, chopped for garnish
Instructions
  1. Cook the pasta in a large pot of boiling salted water according to the package instructions. Reserve ¼ cup of the cooking water.
  2. Meanwhile, cook the bacon in a large skillet until crisp. Transfer to a plate lined with paper towels. Drain all but 1 tablespoon of the drippings.
  3. While the bacon is cooking, prepare the sauce. In a medium bowl whisk the eggs vigorously and then add in the cheese and a pinch of salt and pepper. Set aside.
  4. Sauté the garlic in 1 tablespoon of the bacon drippings until fragrant. Add in the red pepper flakes (if using) and the squash puree. Allow the squash puree to heat through for about 1 minute and then stir in the cooked pasta.
  5. Whisk the reserved hot pasta water into the bowl with the sauce. This will temper the eggs so they don’t scramble when you add the sauce to the pan! Be sure you whisk vigorously while adding the hot water.
  6. With the heat on low, add the sauce to the pan with the pasta and squash mixture and stir for 1 minute. You’ll see the sauce will begin to thicken up. If it becomes too thick, add in a little chicken broth until the sauce is at your desired consistency.
  7. Serve the carbonara immediately topped with additional cheese and fresh parsley.
Notes
  1. *To make the squash puree you can use whatever winter squash you have or like. Cut the squash in half, scoop out the seeds, and season with olive oil, salt, and pepper. Roast the squash at 375º cut side down until very tender. Let the squash cool before scooping it into a food processor or blender and puree it until smooth. Any extra puree can be used in other recipes or frozen for later use!
Fashionable Foods https://fashionablefoods.com/
Winter Squash Carbonara

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Filed Under: Comfort Food, Dinner, Gluten-Free

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Lovely comments

  1. Cheyanne @ No Spoon Necessary says

    January 11, 2016 at 2:59 pm

    Girlfriend, it is YOUR big day, so they SHOULD be accommodating! I’m glad everything is coming together for you! I can’t wait to hear all about it! Now on to this dish – amazing! LOVE the squash in here, it does make such a deliciously creamy sauce! This is comfort food done right! I need a few bowls of this! Cheers, my dear! <3
    Cheyanne @ No Spoon Necessary recently posted…Spaghetti Squash Boats alla Vodka {with sausage, kale & pine nuts}My Profile

    Reply
    • identiconKeri says

      January 13, 2016 at 12:45 pm

      Thanks Cheyanne!

      Reply
  2. Ali says

    January 11, 2016 at 7:09 pm

    I love to hear the little tidbits you sneak in your posts about the wedding! I can’t wait to see and hear more about it! Also, I have a giant kabocha squash sitting on my counter that I’ve been pondering what to do with. I’m definitely trying this recipe out, maybe even for breakfast like you suggested 😉 lol
    Ali recently posted…Close To The VestMy Profile

    Reply
    • identiconKeri says

      January 13, 2016 at 12:46 pm

      Thanks Ali! I did actually eat this for breakfast one morning 😉

      Reply
  3. Natalie @ Tastes Lovely says

    January 11, 2016 at 8:42 pm

    I loved doing the food tasting and cake tasting for my wedding! So fun! I kept acting like I couldn’t decide on flavors so I could keep going back for taste after taste. Ha! Hope you’re having so much fun with all the wedding prep. This pasta looks so good! Love the color the winter squash gives this.
    Natalie @ Tastes Lovely recently posted…Sausage & Sweet Potato Soup with KaleMy Profile

    Reply
    • identiconKeri says

      January 13, 2016 at 12:47 pm

      Thanks Natalie!

      Reply
  4. Rachelle @ Beer Girl Cooks says

    January 11, 2016 at 10:01 pm

    Your wedding is getting closer every day! I can’t wait! I’m sure everyone is totally accommodating to you! You are the bride, it’s your day, and you totally deserve perfection! And this carbonara is perfection too!
    Rachelle @ Beer Girl Cooks recently posted…Coco Loco Porter Caramelized Onion CrostiniMy Profile

    Reply
    • identiconKeri says

      January 13, 2016 at 12:47 pm

      I know – I can’t believe how fast time is going! Thanks Rachelle!

      Reply
  5. Gayle @ Pumpkin 'N Spice says

    January 12, 2016 at 7:22 am

    You are at the best part of wedding planning, Keri! I absolutely loved planning mine (for the most part) so enjoy every minute! And this pasta looks incredible! I’m a sucker for carbonara too, so I’m loving that you made this without cream. Delish!

    Reply
    • identiconKeri says

      January 13, 2016 at 12:48 pm

      Thanks, Gayle! All the little stuff seems to require so much more time than picking the big stuff did, but I’m definitely having fun!

      Reply
  6. Annie @ The Garlic Diaries says

    January 12, 2016 at 12:33 pm

    This looks so comforting and heavenly, Keri!! Yum!!
    Annie @ The Garlic Diaries recently posted…Cheesy Mexican Rice CasseroleMy Profile

    Reply
    • identiconKeri says

      January 13, 2016 at 12:49 pm

      Thanks Annie!

      Reply
  7. Wooclip says

    February 18, 2016 at 1:58 am

    Wow these look so yummy! My mouth is watering just looking at your photos.

    Streaming The Martian (2015) Bluray

    Reply

Trackbacks

  1. Kabocha Squash 'Pasta' - inPSYCHful living says:
    January 22, 2016 at 6:42 am

    […] she’s whipping up in her kitchen to create something of my own. Recently, she posted about a winter squash carbonara, which had me excited to try a squash based pasta sauce of my own.  I took a few of her tips and […]

    Reply

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I'm Keri: the passionate foodie behind the blog. I created Fashionable Foods to share fresh, homemade food with a creative twist. I live in Delaware with my husband Kyle, our son Nolan, and cat Basil. Favorite things include beach days, wine, and popcorn.
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