Butternut squash carbonara
7
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Our take on an Italian classic pairs zero-hero butternut squash and earthy sage to delicious effect
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, diced
Garlic
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
Instructions
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.
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