Butternut squash makes a smooth and creamy pasta sauce, that pairs wonderfully with salty bacon and fragrant fresh sage.
Allow squash to simmer in broth until very tender.
Puree in batches (if necessary) until smooth then return to skillet.
Add just enough of the reserved pasta water to loosen the mixture, until you get the consistency you desire for your sauce.
|Butternut Carbonara with Pancetta & Sage|| |
- 4 oz GF pancetta, chopped
- 1 Tbsp fresh sage, chopped
- 2 Tbsp oil
- ½ large butternut squash, seeded, peeled and cubed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 cups GF chicken broth
- ¼ cup Parmesan cheese, grated (optional)
- Boil your favorite GF pasta in salted water until al dente. Reserve 1 cup of pasta water.
- Fry pancetta in until crisp, add sage and cook for another 20 seconds (careful not to burn the leaves!). Set aside on a paper towel to drain.
- In a large skillet, sauté squash, onion and garlic with oil, until onion is soft. Add broth and simmer until liquid is reduced by half and squash is tender, about 20 minutes. Cool slightly, purée in a food processor until smooth, then return to skillet.
- Add cheese and season with salt and pepper. Stir in ¼ cup of the reserved pasta water at a time, until you reach the consistency you want for a sauce.
- Stir in pasta, pancetta and sage, tossing until combined.