Feb 5, 2010

{butternut squash carbonara}

recipe source: Closet Cooking
John has been telling me that butternut squash is good and I found a recipe that looked good enough to try it out. I did learned you have to cook the squash ahead of time in order to make this dish so I roasted the squash halved and seeds removed for about 40 minutes in the oven at 400ºF. I brushed them with olive oil and sprinkled a little thyme and cinnamon on top for seasoning. I made the mistake of adding the egg mixture to the pan while still cooking so the sauce ended up getting cooked, but I also really didn't want to eat raw egg so it worked out. The flavors were a delicious combination of the creamy butternut squash and crispy bacon. I tossed it with some orecchiette noodles and grated some fresh parmesan cheese on top to finish it all off.

More pics after the jump

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