Butternut Squash Carbonara Sauce

  • 6
  • 10 minutes
  • 1 hour, 10 minutes

Ingredients

  • 1 Tbsp Olive Oil
  • 1 small butternut squash
  • 2 Tbsp fresh thyme leaves (or 1 tbsp dried)
  • Red pepper flakes to taste
  • salt and pepper to taste
  • 4 cloves garlic
  • 8 Slices bacon
  • Cayanne pepper to taste [optional]
  • 2 tsp Honey
  • 2 large eggs
  • 4 oz grated Parmesan Cheese

Directions

Roast the Squash

  1. Preheat oven to 400F
  2. Half lengthwise and de-seed the butternut squash.
  3. On a lined baking sheet, place butternut squash halves. Rub squash flesh with olive oil, dribbling extra into the small bowl the seeds left in the squash.
  4. Sprinkle all the Flavors on the squash, and place the garlic cloves in the squash “bowls.”
  5. Roast in the oven for an hour.
  6. You can use the roasted squash right away, or do this step hours or a day beforehand if you need to.

Make the Sauce

  1. Near the end of the roasting time, saute the bacon. Reserving some of the rendered bacon fat.
  2. Scoop the seasoned, roasted squash flesh and garlic into a blender or food processor.
  3. Add in the honey, and some of the bacon fat (to taste), and puree.
  4. While the blender is running, slowly add in the parmesan cheese and eggs (if the sauce is too hot at this point, the eggs will cook before being emulsified, so be careful and add them slowly.)
  5. If you want to be extra safe, heat the sauce in a pot on the stove, bringing up to 160F to fully cook the sauce.

Use the Sauce:

  • If using for Pasta Carbonara, chop up the bacon and mix the sauce and bacon bits with the pasta of your choosing (Linguini recommended); enjoy!
  • If using for pizza sauce, keep in the fridge or freezer until ready and use just like any other pizza sauce.

sauce

Source: Half-baked Harvest