Roasted Squash "Carbonara" Recipe

Name: Roasted Squash "Carbonara" Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds (1.75kg) red-skinned and/or green-skinned kabocha squash, trimmed, seeded, and sliced 3/4 inch thick; 6 tablespoons (90mL) extra-virgin olive oil, divided; Kosher salt and freshly ground black pepper; 4 ounces (110g) diced pancetta, guanciale, or bacon; 4 sprigs fresh thyme (optional); 2 teaspoons (10mL) red wine vinegar; 1 tablespoon (15mL) each minced fresh flat-leaf parsley and chives; Yolks from 2; , finely crumbled, whites reserved for another use (like snacking); Grated Pecorino Romano and/or Parmigiano-Reggiano, for garnish

Servings: persons

3 1/2 pounds (1.75kg) red-skinned and/or green-skinned kabocha squash, trimmed, seeded, and sliced 3/4 inch thick
6 tablespoons (90mL) extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
4 ounces (110g) diced pancetta, guanciale, or bacon
4 sprigs fresh thyme (optional)
2 teaspoons (10mL) red wine vinegar
1 tablespoon (15mL) each minced fresh flat-leaf parsley and chives
Yolks from 2
, finely crumbled, whites reserved for another use (like snacking)
Grated Pecorino Romano and/or Parmigiano-Reggiano, for garnish

1
Preheat oven to 425u00b0F (220u00b0C). In a large bowl, toss sliced squash with 2 tablespoons (30mL) olive oil and season with salt and pepper. Arrange in even layers on 2 rimmed baking sheets and roast until browned and tender, about 45 minutes. Let cool slightly.
2
Meanwhile, in a skillet, combine pork with 1 tablespoon (15mL) olive oil and thyme, if using, and cook over medium heat, stirring, until pork is crisp and fat has rendered, about 7 minutes. Remove from heat and discard thyme. Stir in red wine vinegar, remaining 3 tablespoons (45mL) olive oil, and parsley and chives. Keep vinaigrette warm.
3
Using a thin metal spatula, lift squash from baking sheets. Arrange on a serving platter. Spoon warm vinaigrette on top. Garnish with crumbled egg yolks and grated cheese and grate more fresh black pepper on top. Serve.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 1/2 pounds (1.75kg) red-skinned and/or green-skinned kabocha squash, trimmed, seeded, and sliced 3/4 inch thick, 6 tablespoons (90mL) extra-virgin olive oil, divided, Kosher salt and freshly ground black pepper, 4 ounces (110g) diced pancetta, guanciale, or bacon, and more.

Yes, Roasted Squash "Carbonara" Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!