Butternut Sage Carbonara
Butternut Sage Carbonara
Butternut squash is processed through a spiralizer to create this grain-free pasta dish. Topped with a creamy and rich garlic sauce and crunchy pancetta and sage leaves, this is a beautiful dish to serve your guests on a cold, autumn night. Recipe courtesy of Danielle Walker.
Prep Time
15
minutes
Cook Time
30
minutes
Servings
6
servings
Total time: 45 minutes
Ingredients
- 8 ounce 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 teaspoon freshly squeezed lemon juice
- 1 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 egg yolks
- 2 tablespoon ghee or coconut oil
- 3 pound butternut squash
- 1/4 cup walnuts, toasted and coarsely chopped
Directions
- Heat a stockpot over medium heat.
- Add the pancetta and cook for 8 minutes, then add the sage leaves and continue cooking for 2 to 3 minutes, until the pancetta and sage are crisp.
- Use a slotted spoon to transfer to a plate, leaving the grease in the pot.
- Return the pot to the stove over medium heat, add the onion and garlic, and saute for 3 to 5 minutes, until the garlic is toasted and the onion is translucent.
- Add the cashew milk and bring to a boil.
- Reduce the heat to medium-low and simmer for 10 minutes, or until the onion is soft.
- Transfer the mixture to a blender and add the lemon juice, salt and pepper.
- Blend on high for 30 seconds.
- Add the egg yolks and blend again for 15 seconds.
- Remove the bulbous part of the squash and save it for another use.
- Peel the long, slender neck of the squash until the orange flesh is visible.
- Cut the squash in half lengthwise so you have two pieces about 3 inches long.
- Use a spiralizer and the wider noodle blade, or a julienne slicer, to create noodles.
- Wipe out the pot and return it to the stove over medium heat.
- Add the ghee and butternut noodles and saute for 5 minutes.
- Return the sauce to the pot and cook for 5 minutes longer, or until the noodles are crisp-tender.
- Divide among serving bowls and top with the crisp pancetta, sage and walnuts.