Photo of Butternut squash carbonara by WW

Butternut squash carbonara

Points® value
Total Time
40 min
15 min
25 min
Our take on an Italian classic pairs zero-hero butternut squash and earthy sage to delicious effect


Calorie controlled cooking spray

4 spray(s)


1 large, diced


2 clove(s), crushed

Butternut Squash

1000 g, cut into 1cm pieces

Chicken stock cube(s)

1 cube(s), 500ml stock

Sage, fresh

2 teaspoon(s)

Wholewheat Pasta, dry

240 g

Bacon medallions, raw

8 rasher(s), trimmed and diced


  1. Mist a large pan with cooking spray and cook the onion over a medium heat for 4-5 minutes, until softened. Add the garlic and cook for 1 minute.
  2. Add the butternut squash, chicken stock and sage. Stir to combine, then season and bring to the boil. Reduce the heat and simmer, uncovered, for 15-20 minutes, until the butternut squash is tender.
  3. Meanwhile, bring a pan of water to the boil and cook the pasta for 10 minutes, until al dente. Drain. Mist a nonstick frying pan with cooking spray and cook the bacon over a medium heat for 4-5 minutes until crisp.
  4. Using a blender, or hand-held stick blender, process the butternut squash mixture to a smooth sauce.
  5. In a large bowl, toss the cooked spaghetti with the sauce, then stir through the bacon pieces. Season to taste and serve.