Butternut Carbonara

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Here’s a recipe for a popular pasta dish served at Moosewood Restaurant blending mellow butternut squash, a blend of earthy sharp cheeses, fresh sage and shallots. Enjoy! It’s delicious on chunky pasta or long noodles.

Butternut Carbonara Pasta
Recipe type: Pasta Sauce
Cuisine: Italian style
Prep time: 
Cook time: 
Total time: 
  • 1 pint whole milk
  • 1 cup heavy cream
  • 2 teaspoons olive oil
  • ½ cup shallots, diced
  • 1 teaspoon salt
  • 1 tablespoon minced garlic
  • 1 teaspoon black pepper
  • 1 teaspoon sweet paprika
  • ½ teaspoon turmeric
  • 2 teaspoons fresh sage, minced
  • ¼ -1/3 cup dry white wine
  • 2½ cups butternut squash, diced (about 12 ounces)
  • 2 oz smoked cheddar, grated
  • ½ cup cheddar
  • 1½ cups Parmesan, grated
  • Pasta
  • Optional garnishes: 1 cup of chopped fresh tomatoes, green peas, ½ cup grated Asiago or more to taste
  1. In a double boiler, heat milk and cream until hot but not scalding.
  2. In a small pot, boil/steam butternut in salted water until butternut is just fork tender.
  3. Drain and set aside.
  4. In a sauté pan or cast iron on medium heat, sauté shallots and salt in olive oil.
  5. After 3 minutes, add garlic and continue to cook.
  6. When shallots have turned translucent add black pepper, paprika, turmeric and thyme, continue to saute on medium heat - stirring very often.
  7. De-glaze with white wine, reduce on medium-low heat until wine has mostly evaporated.
  8. Add butternut, cheeses, and shallots to the milk/cream mix.
  9. In batches, puree all ingredients together in blender on high.
  10. Transfer to clean saucepan
  11. Cook your favorite pasta (linguini or fettucine) al dente
  12. Toss with pasta with the sauce
  13. Garnish with fresh chopped tomatoes, green peas, and and pass the Asiago
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