This cozy, creamy honeynut squash carbonara is perfect for a chilly fall day. Honeynut squash adds a slight sweetness to this classic pasta which is also made vegetarian with the omission of pork. The addition of butter makes for a silky smooth sauce in this seasonal pasta recipe. Be sure to reserve pasta water prior to draining your pasta to incorporate into the sauce.
For a gluten free version, I have found this Gluten Free Spaghetti to be an amazing replacement for regular spaghetti. Just cook it to al dente like you would with regular pasta.
Honeynut Squash Carbonara
Ingredients
- 2 honeynut squash
- 1 head garlic
- 1 Tbsp olive oil, divided
- 12 oz spaghetti
- 3 Tbsp butter, melted and cooled
- 3/4 cup grated parmesan, plus more for serving
- 3 eggs, room temperature
- ½ tsp freshly ground black pepper, plus more for seasoning
- 1 cup pasta water, reserved from cooking
- 1 Tbsp fresh thyme leaves
- kosher salt, to taste
Directions
- Preheat oven to 425°F. Halve and clean honeynut squash, reserving the seeds. Slice the top off the head of garlic. Place squash halves and garlic cut side up in a baking dish, drizzle with 2 tsp olive oil and season with salt and pepper. Bake for 35 minutes, until squash is tender and garlic is soft.
- Meanwhile, rinse and dry the squash seeds. Drizzle with 1 tsp olive oil and season with salt and pepper, toss to coat and place in a single layer on a baking sheet. Bake for 10 minutes, until golden brown and crispy. Set aside.
- When the squash has baked and cooled slightly, carefully scoop the soft squash away from the skin, discarding the skin. Squeeze the roasted garlic out from its skin. In a food processor, blend the squash and garlic until smooth.
- In a small bowl, whisk together the eggs, butter, parmesan, and 1/2 tsp black pepper.
- Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti until al dente.
- Drain the pasta, reserving 1 cup of pasta water.
- Immediately return the pasta to the pot it was cooked in and pour in the egg mixture and ½ cup pasta water, stirring constantly. Stir in the blended squash and garlic. Add in additional pasta water as needed until sauce is silky smooth and creamy. Add kosher salt to taste.
- Top with toasted squash seeds and fresh thyme. Serve with parmesan.
