This is the kind of meal I could eat every. single. day.
The only thing that’s stopping me from doing that is I also have a family to feed. And they usually like a little more variety in their life. I know. Crazy. Because what else do you need in your life besides delicious pasta and cheese. Not much if you ask me.
This Roasted Butternut Squash and Broccoli Carbonara is a riff on our very popular Weeknight Carbonara. It may be just a tad more involved, but I promise you most of it is hands-off time. Its also completely vegetarian, if you’re into that.
I had never actually made a carbonara before until that weeknight wonder. And once I tried it, I was hooked. It sounds all fancy and Italian but it couldn’t be simpler. A creamy sauce made from eggs, cheese and that magical pasta cooking water. Never EVER throw that stuff away. It’s like liquid gold.
I’m kind of having a moment with squash in pasta these days. It just adds so much flavour and texture. Before you know it that snow will melt and the winter squash will be gone, so gotta get it all in.
Once you make this dish, you too will see why I could eat this Roasted Butternut Squash and Broccoli Carbonara every damn day. So if you’re cooking it up tonight, invite me over, okay?
Dara
Roasted Butternut Squash and Broccoli Carbonara
Dietary | Vegetarian |
Meal type | Main Dish |
Misc | Serve Hot |
Ingredients
- 1/2 butternut squash (peeled, seeded and cubed)
- 1 small head broccoli (chopped)
- 2 Tbsp canola oil
- 1 Tsp salt
- 1 Pound bucatini (or any long pasta)
- 2 Tbsp butter
- 2 cloves garlic (minced)
- 3 eggs
- 1.5 Cups grated parmesan cheese
- 1/4 cup basil (chopped)
Note
I just love this pasta with a long noodle, but if you prefer a shorter pasta like penne or fussili would also work. You could also sub the broccoli for cauliflower if that's what you have on hand.
Directions
1. | Preheat oven to 400 and line two baking sheets with parchment paper. Spread broccoli on one and squash on the other and toss both with canola oil and salt. Bake for about 15 - 20 minutes until brown and tender. Remove and set aside. |
2. | In the meantime, cook pasta according to package directions. Drain and save about 1 cup of pasta cooking water. |
3. | While pasta is cooking, whisk together eggs and 1 cup of parmesan cheese in a small bowl. Set aside. |
4. | Heat a large skillet over medium heat and add butter and garlic. Cook for about 3-5 minutes, until garlic is softened and starting to brown. |
5. | Toss the pasta in the skillet and turn off the heat. Add the egg mixture and keep stirring with a spatula for a couple minutes until a creamy sauce coats the noodles. Add about 1/2 cup of pasta cooking water and keep stirring. If you want it a bit more saucy, add some more cooking water. |
6. | Add the roasted broccoli, squash and most of the basil and stir until everything is evenly coated and distributed. Taste and add salt and pepper if desired. |
7. | Serve immediately topped with remaining parmesan and basil to garnish. |
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