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Butternut Squash Carbonara with Vegan Bacon and Sage from Baconish by Leinana Two Moons

Butternut Squash Carbonara with Vegan Bacon and Sage

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The sauce in this Butternut Squash Carbonara is luscious and silky smooth, a wonderful and healthy interpretation of a traditional carbonara, which is loaded with cream and egg yolks. It’s so good you may want to lick the plate clean.

Butternut Squash Carbonara with Vegan Bacon and Sage from Baconish by Leinana Two Moons

Butternut Squash Carbonara with Bacon and Sage
 
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Yield: 4 servings
Ingredients
  • 2 tablespoons olive oil
  • 6 slices tempeh bacon or other vegan bacon, finely chopped
  • 2 tablespoons finely chopped fresh sage
  • 2 pounds butternut squash or kabocha squash, peeled, seeded, and cut into ½-inch pieces
  • 1 small onion, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • Salt and ground black pepper, to taste
  • 2 cups vegetable broth
  • 12 ounces fettucine or linguine
Instructions
  1. Heat the oil in a large skillet over medium-high heat. Add the bacon and cook until crisp and browned, stirring occasionally, about 5 minutes. Add the sage and toss to coat. Transfer the bacon and sage to a small bowl and set aside.
  2. Add the squash, onion, and garlic to the same skillet over medium heat. Season with salt and pepper and cook, stirring occasionally, until onion is translucent, 8 to 10 minutes. Add the broth and bring to a boil. Reduce to a simmer and cook until the squash is soft and the liquid is reduced by half, 15 to 20 minutes. Let the squash mixture cool for a few minutes then transfer it to a blender and puree until smooth. Set aside and reserve the skillet.
  3. Cook the pasta in a large pot of salted boiling water. Drain, reserving 1 cup of the cooking water.
  4. Combine the pasta, pureed squash, and about ¼ cup of the cooking water in the skillet. Toss and cook over medium heat, until the pasta is thoroughly coated. If the sauce is too thick, add more of the pasta cooking water as needed. Serve the pasta topped with the tempeh bacon and sage.
Notes
From Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press.

 

About Dianne

Dianne Wenz is the Editor-In-Chief for Chic Vegan. She is a Holistic Health Counselor, Vegan Lifestyle Coach and Plant-Based Nutrition Specialist. Dianne coaches people from across the country to help them improve their health and wellbeing, and she helps people make the dietary and lifestyle changes needed to go vegan. Dianne lives in New Jersey, where she runs the busy MeetUp group Montclair Vegans. Through the group she hosts monthly potlucks, runs charity bake sales and organizers guest speaker events. An avid cook and baker, Dianne also teaches cooking classes to local clients. In addition to food and nutrition, Dianne loves crafts and cats. To learn more, visit Dianne’s website and blog at Dianne's Vegan Kitchen

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