You might remember that I got a teensy bit excited at the BBC Good Food show and bought a lot of things.
Well, one of my scrumptious purchases was a Butternut Squash and Sage Pesto from Well Seasoned – a company that creates amazing sauces/dips from seasonal ingredients. I loved the pun, but I loved the product more.
Of course, I had to decide what to do with it. Risotto? Stuff it in pork? For me, a Buttnerut Squash Carbonara recipe won out.
I should confess that, as a child, I refused to eat potatoes. Yes, that included chips (fries) and yes, that included crips. Oh, did I hate potatoes. So my mother brought me up on egg-fried rice, “chick-a-noo-noo” (the child-friendly name for chicken noodle stir-fry), and PASTA.
I’ve almost copied Well Seasoned’s recipe exactly, but I’ve changed the quantities for two people. And yes, it really did need a whole pot of pesto for two!
As a student, it’s a little too luxurious for me to buy a Little Pot of Autumn every time, so it can be replaced by mashing up some butternut squash with seasoning, garlic, sage and maybe a bit of chilli if you like spice. Also, look out for Pheebz Eatz-original butternut squash and feta pasta recipe coming soon 🙂
Butternut Squash Carbonara
300g dried spaghetti or tagliattelli
1 Little Pot of Autumn – Roasted Butternut Squash and Sage
3 rashers, thick-cut smoked bacon (or lardons)
Sage to serve, finely sliced
1. Boil the pasta according to cooking instructions in a large saucepan of salted water.
2. Chop the bacon into small chunks, fry until crisp, and then set aside.
3. Once the pasta is cooked, drain and return to the saucepan.
4. Stir through one whole Little Pot and keep over the heat for a minute or so to warm through. Add a dollop of crème fraiche and an egg yolk.
5. Crisp up some of the chopped sage in the juices left by lardons, then throw over the pasta just before you serve. (Seriously worth doing this – bacony sage is fantastic!)