Butternut Squash Carbonara
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 15 mins
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Servings
2
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Calories
569 kcal
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Course
Main Course
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Cuisine
American
Butternut Squash Carbonara
Description
This dish starts by sautéing onions, garlic, sage, and red pepper flakes before adding cubed butternut squash until it softens and begins to brown slightly on the edges. The sauce ingredients including cashews, nutritional yeast, vegetable broth, lemon juice, and optional miso paste are then combined and cooked until tender. Once cooled, the mixture is blended to achieve a creamy consistency.
Meanwhile, fettuccine is cooked al dente and tossed with the squash sauce. The combined dish can be reheated gently to thicken the sauce and meld the flavors. A side of tofu cubes is prepared by marinating and cooking them with soy sauce, smoked paprika, garlic powder, and a sweetener to provide a smoky, rich protein topping.
The final dish balances creamy, smooth pasta with the contrasting texture and smoky flavor of tofu, creating a plant-based take on carbonara. It can be served as a full vegetarian meal featuring depth from the squash and herbs.
The notes include adaptations such as nut-free variations replacing cashews, gluten-free pasta options, and soy-free tofu substitutes. Using canned butternut squash puree can reduce prep time. Sage measurements can be adjusted depending on whether fresh or dried is used.
Ingredients
For the pasta sauce:
- 2 tsp olive oil
- 1/4 cup onion finely chopped
- 2 garlic minced, cloves
- 1/4 tsp pepper flakes
- 1 tbsp sage fresh
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup cashew
- 2 tbsp nutritional yeast
- 1 1/4 cup vegetable broth or water
- 2 cups butternut squash cubed
- 2 tsp lemon juice
- 1/2 tsp miso paste optional
- 8 oz Fettuccine pasta
For the Tofu:
- 7 oz tofu pressed for at least 15 minutes, and then drained and cubed into 1/4th inch cubes, firm or extra firm
- 2 tsp neutral cooking oil generic cooking oil
- 1.5 tbsp soy sauce
- 1.5 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp sugar or maple syrup
Instructions
- Add oil to a skillet over medium heat, add in the onion and garlic and cook until transluent.
- Add in the sage and pepper flakes and mix in. Add in the butternut squash and cook until the butternut squash starts to get golden on some edges. This may not happen if you're using frozen butternut squash.
- Add in the rest of the ingredients under sauce, and cover and mix well. Then cover and cook for 10-12 minutes or until the butternut squash is tender to preference.
- Take off heat and let the mixture cool a bit before adding to a blender and blending until smooth.
- Meanwhile make your fettuccine according to instructions on the package and cook until al dente, then combine the sauce to the fettuccine in a bowl, or you can also add it to a skillet to reheat, and cook it a little bit more. This helps thicken the sauce and also melds the flavors together
- Meanwhile, make the smoky tofu by combining the cubed tofu with the oil, soy sauce, smoked paprika, garlic, and maple syrup in a bowl to coat really well.
- Spread out the tofu on a parchent-ined baking sheet. Spread it out so that most of the cubes are not touching each other. Preheat the oven to 425 F (218 c ) then add the baking sheet to the oven when it's heated up. Bake for 10 minutes, then move it around, and then bake for another few minutes, and then keep an eye on the tofu. Take it out once the pieces start to get dry-ish and crunchy. The tofu can burn easily, so keep an eye after 14-15 minute mark. Serve the tofu on top of the butternut squash fettuccine.To store, keep the topping separate from the pasta and refrigerate for upto 3 days.,
Notes
- For a nut-free version, replace cashews with pumpkin seeds or silken tofu in the sauce; warm the tofu-based sauce when reheating to achieve thickness.
- Use gluten-free pasta if needed to accommodate dietary preferences.
- For soy-free tofu topping, substitute chickpea flour tofu and coconut aminos or use coconut bacon.
- Canned butternut squash puree can shorten prep time significantly.
- Adjust sage quantity: use a blend of dried and fresh, or 1 tablespoon fresh equals about 1 teaspoon dried; limit dried sage to 1/4 teaspoon if used alone.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Calories | 569kcal | 28% |
| Carbohydrates | 65g | 22% |
| Protein | 25g | 50% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 33mg | 11% |
| Sodium | 570mg | 24% |
| Potassium | 913mg | 19% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 15695IU | 314% |
| Vitamin C | 34mg | 38% |
| Calcium | 238mg | 24% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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