Butternut carbonara recipe

5 ratings Rate
  • Serves 6
  • 10 mins to prepare and 45 mins to cook
  • 519 calories / serving
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Add a depth of colour and sweetness to dinner 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.

  1. 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 minutes. Peel the garlic cloves, then in a food processor whizz to a purée with the cream and half the squash.
  2. Heat 1 tbsp oil in a frying pan and cook the chorizo over a medium-high heat for 5 minutes, until crisp. Set aside.
  3. Cook the pasta in a pan of salted boiling water for 10 minutes. Drain, reserving 100ml (3 1/2oz) water, and return to the pan.
  4. Whisk the Parmesan and eggs together, then pour over the pasta with the purée and reserved water. Stir for 2-3 minutes over a low heat until thick. Stir in the chorizo and parsley. Serve with the reserved squash and Parmesan. 

Top tip: If you're pushed for time, don't purée the squash - simply stir all the ingredients through the carbonara at the end.

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  • Ingredients

  • 1kg (2lb) butternut squash, peeled, seeded 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
  • 1 x 130g pack Spanish diced chorizo
  • 400g (13oz) spaghetti
  • 4 eggs
  • 60g (2 1/2oz) Parmesan, finely grated, plus extra to serve
  • handful chopped flat-leaf parsley
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  • Energy 2188kj 519kcal 26%
  • Fat 20.8g 30%
  • Saturates 7.2g 36%
  • Sugars 10.2g 11%
  • Salt 1.3g 21%

of the reference intake
Carbohydrate 64.2g Protein 23.8g Fibre 2.9g

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