Butternut carbonara recipe
Add a depth of colour and sweetness to pasta with soft, golden butternut squash. Chunky pieces of the veg and spicy chorizo are stirred into a delicious creamy sauce and poured over a generous serving of spaghetti.
See method- Serves 6
- 10 mins to prepare and 45 mins to cook
- 519 calories / serving
Ingredients
- 1kg butternut squash, peeled, deseeded and diced
- 2 unpeeled garlic cloves, gently crushed with the back of a knife
- 1 tsp fennel seeds, crushed
- 2 tbsp olive oil
- 2 tbsp whipping cream
- 130g pack Spanish diced chorizo
- 400g spaghetti
- 4 eggs
- 60g Parmesan, finely grated, plus extra to serve
- handful flat-leaf parsley, chopped
Each serving contains
- Energy
- 2190kJ 519.0kcal
- Fat
- 21g
- Saturates
- 7g
- Salt
- 1.3g
- Sugars
- 10g
of the Reference intake
Carbohydrate 64.2gProtein 23.8gFibre 2.9g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the squash, garlic, fennel and 1 tbsp oil on a roasting tray. Toss, season, then roast for 30 mins. Peel the garlic cloves, then in a food processor whizz to a purée with the cream and half the squash.
- Heat 1 tbsp oil in a frying pan and cook the chorizo over a medium-high heat for 5 mins, until crisp. Set aside.
- Cook the pasta in a pan of salted boiling water for 10 mins. Drain, reserving 100ml water, and return to the pan.
- Whisk the Parmesan and eggs together, then pour over the pasta with the purée and reserved water. Stir for 2-3 mins over a low heat until thick. Stir in the chorizo and parsley. Serve with the reserved squash and Parmesan.
- Tip: If you're pushed for time, don't purée the squash – simply stir all the ingredients through the carbonara at the end.
- See more Butternut squash recipes
