Monday, July 9, 2018

Butternut Squash Carbonara

Hello everyone, I'm trying to add a couple of recipes here and there as time allows.  My son Jarrett and his girlfriend Cassandra were back home for 2-weeks.  It's so hard when your children grow up and move away from home.  Jarrett is now living in North Carolina which is a good distance away from home.  His Gramma and other relatives live near by him, so that takes a little of the stress and worry off of my shoulders. I think stress and worry goes hand-in-hand when we have children and grand children.  I had made this dish because not only is it delicious, but Cassandra is a vegetarian.  I just served hers without the bacon. This time I didn't make my own home made pasta, I just didn't have the time, so I used store bought instead. I have always tried to incorporate vegetables and fruit in to the meals I prepare, or offer them up as a snack or dessert.  Some times being a mom you have to think outside of the box and sneak them in to the dishes that we make.  Most of the time my 4-kids and even now with my 2-grand kids, they don't know I pureed a vegetable or two and put it in to the meal. Ssshhhh.....wink.

What You Will Need:
Large Non-Stick Frying Pan
Large Pot
Spatula
Parchment Paper *Optional, I use it for easier clean-up*
Large Baking Sheet
Blender - Mixer **Make sure that the glass or plastic jar to the mixer - blender is heat-resistant**
Measuring Cups
Measuring Spoons
Paper Towel
Oven Mitts
Large Plate
Tongs
Small Bowl
Whisk

Ingredients:
2-Tablespoons Extra Virgin Olive Oil
1-Tablespoon Butter
1-Teaspoon Brown Sugar
1/4-Teaspoon Ground Nutmeg
1/4-Teaspoon Ground Black Pepper
1/4-Teaspoon Salt
1/2-Cup Grated Parmesan Cheese
1-Pound Butternut Squash Peeled and Diced. *I purchased mine Spiralized, it was so much easier* If you don't use spiralized, then get 1 1/2-pounds.  By the time you remove the skin and seeds, it will be around 1-Pound.
1-Pound Pasta *Spaghetti or Linguine is what I use.*
1/2-Cup Heavy Whipping Cream
2-Large Eggs Whisked In A Small Bowl
1-Pound Bacon *I buy Nitrate-Free Uncured All-Natural*
1-Small Sweet Onion Peeled and diced
1/4-Teaspoon Dried Ground Sage
2-Garlic Cloves Peeled and Crushed-Minced
14-1/2 Ounces Low-Sodium Chicken Broth, I used Vegetable Base Bouillon


*Adjust the herbs and spices to your own personal taste, this is just a guide and what I had used.*

Preheat Oven to 400-Degrees Fahrenheit

Directions:
Line your baking sheet with parchment paper, remove the bacon from the packaging and run under cold water, don't ask me how, but this prevents the bacon from shrinking. Pat the bacon dry. Line the strips side by side on to the baking sheet until the sheet is full. Place in to the oven and bake for 15-minutes or until golden brown and crispy.  Keep an eye on it because depending on your altitude, it may cook slower or faster. Once the bacon is golden brown, put on your oven mitts and remove from the oven, placing on to a heat resistant surface.  Line your large plate with a couple of paper towels and place several strips of bacon on to the plate.  Place a couple more paper towels on top of the bacon and press, this helps remove excess grease.  Repeat until all of the bacon has had the grease removed, cut or break up the bacon in to small pieces, set aside. Discard paper towels.


Next place your frying pan on medium-high heat, add in the butter and the olive oil. Let them both melt, add in the onions and garlic cook for a few minutes until the onions turn light golden brown. Add the Salt, pepper and butternut squash.  Cook all for about 7-10 minutes, gently toss the squash a couple of times so it's well covered with the oil, butter, etc.,. Pour in the vegetable bouillon, add in the nutmeg and sage, reduce the heat to medium and let simmer for approximately 15-minutes.


While the squash mixture is simmering, add water and salt to the large pot.  Follow the cooking instruction on the box of the pasta. Once your pasta is cooked, keep back a 1/2-Cup of the pasta water.  The starchy water helps the sauce stick to the pasta. Drain the pasta in a colander over the kitchen sink and set aside. Remove the squash mixture off of the stove and let it cool down for a few minutes, either push it aside or place on a heat resistant surface. Once cooled, add the squash mixture in to the blender - mixer, this should only be half way full.  If you have a small blender - mixer, do this in smaller batches as not to over-fill and make a mess.  Add the 2-large whisked eggs slowly in to the squash mixture, put the top securely on to the blender - mixer, mix on low until combined. Remove the lid and add in the cream, mix until well combined.  I put a dish towel over the lid just in case it spits or by the small chance does over-flow.  If it starts to rise to the top, shut off and remove some of the mixture.  Puree until everything is smooth.


In the frying pan you recently used, place it back on the burner on medium-heat.  Add in the drained pasta water and the squash mixture, gently stir - toss until the pasta is coated with the mixture and the pasta water. Add in the grated Parmesan cheese and the bacon. Or leave the bacon on the side if you have someone that is a vegetarian. Using a tasting spoon, taste to see if the Pasta needs any more seasonings, salt, pepper, etc.,.. Gently combine the cheese and bacon.

Place the butternut squash carbonara on individual plates or serve family-style in a large decorative bowl. You can top with additional grated parmesan cheese if you like. Some times I fry a few sage leaves in a little of the bacon grease, sprinkle with salt and place them on top as a garnish. You can eat the fried sage, it's really good.  The photo on the right is with my home made Pepper Jack and Cheddar Cheese Bread that I had made previously.  I had a loaf left over so I turned it into garlic bread, it was delicious.  I'll be posting that recipe soon.

**For some reason the photos aren't showing the creamy sauce, it's there believe me.**





















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