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Butternut carbonara recipe

36 ratings

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

If you don't have any butternut squash, try sweet potato

Each serving contains

Energy
2190kj
519kcal 26%
Fat
21g 30%
Saturates
7g 36%
Sugars
10g 11%
Salt
1.3g 21%

of the reference intake
Carbohydrate 64.2g Protein 23.8g Fibre 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