Butternut Squash Carbonara

Butternut squash takes this creamy classic to an all new flavor level!


  • 1 ½ cups Olivia's Organics Butternut Squash - cubed
  • 1 + 2 tablespoons extra virgin olive oil
  • Salt and pepper
  • 3 egg yolks
  • 1/2 cup Pecorino cheese - grated, plus more for plating
  • 1 teaspoon freshly ground pepper
  • 12 ounces buccatini pasta (or spagetti or thin linquini)
  • 1/2 cup sweet onion - diced
  • 4 ounces pancetta - diced
  • 2 tablespoons sage - freshly chopped


  • Preheat the oven to 400 degrees F.
  • Place butternut squash on a sheet pan, coat with 1 tbs of olive oil and season with salt and pepper. Roast for 30 minutes. Set aside to cool and then purée in blender.
  • In a small bowl, whisk together the egg yolks, cheese and pepper. Set aside.
  • Cook the pasta according to the package directions until al dente, reserving 1 cup of the pasta water.
  • While the pasta is cooking, heat 2 tbs of olive oil in a large sauté pan and cook the onion for a few minutes. Add the pancetta and cook until lightly browned. Add the sage and cook for an additional minute.
  • Add the cooked pasta to the sauté pan with the onion and pancetta. Stir in the butternut squash puree and a little of the hot pasta water. Remove pan from heat and stir in the egg mixture, adding additional pasta water as needed until blended. 
  • Top with additional cheese if desired and serve.