Delicata Squash Carbonara Recipes

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DELICATA SQUASH CARBONARA



Delicata Squash Carbonara image

Roasting the pancetta in one large piece renders out most of the fat, making it easy to dice into perfect 1/4" pieces.

Provided by Miles Thompson

Yield 6 Servings

Number Of Ingredients 8

2 medium delicata squash (about 1 1/2 pounds total)
2 tablespoons vegetable oil
Kosher salt, freshly ground pepper
6 ounces pancetta (unsliced; about a 1"-thick piece)
12 ounces bucatini or spaghetti
5 large egg yolks
2 teaspoons finely grated lemon zest
Pecorino (for serving)

Steps:

  • Preheat oven to 350°. Halve squash lengthwise, scrape out seeds, and slice crosswise into 1/4"-thick half-moons. Toss with oil in a large bowl; season with salt and pepper.
  • Arrange squash slices on a wire rack set inside a large rimmed baking sheet; place pancetta on rack next to squash. Roast until squash is tender, hasn't taken any color, and still holds its shape, and pancetta is browned all over (when pressed, it should feel like a well-done steak), 30-35 minutes. Transfer squash to a platter; set aside.
  • Let pancetta cool slightly, then cut into 1/4" pieces. Pour any rendered fat in baking sheet into a large skillet. Add pancetta and cook over medium heat, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer pancetta to a small bowl. Reserve skillet with drippings.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
  • Add pasta to reserved skillet along with 1/2 cup pasta cooking liquid and toss to coat, scraping up any browned bits stuck to the bottom of the skillet with a wooden spoon.
  • Lightly beat egg yolks and lemon zest in a large bowl just to combine. Working quickly, add hot pasta to egg mixture and toss vigorously with tongs until a thick, glossy sauce forms, about 4 minutes. (If sauce still looks watery, keep tossing.)
  • Add pancetta and reserved squash to pasta, season with salt and pepper, and toss everything together.
  • Shave Pecorino over pasta and top with more pepper just before serving.

GARLIC DELICATA



Garlic Delicata image

Very simple, and very good: semicircles of delicata squash dressed with olive oil and fresh parsley and garlic. You can serve this hot from the oven or at room temperature.

Provided by Syd

Categories     Side Dish     Vegetables     Squash

Time 45m

Yield 8

Number Of Ingredients 4

3 delicata squash
¼ cup olive oil
3 cloves garlic, minced
½ cup chopped fresh parsley

Steps:

  • Preheat oven to 375 degrees F. Oil a 9x13 inch baking dish.
  • Peel delicata squash, slice in half lengthwise, and remove seeds. Cut into 1/2 inch thick slices. Place in baking dish, and toss with olive oil, garlic, and parsley.
  • Bake in preheated oven for 30 minutes, or until tender.

Nutrition Facts : Calories 119.7 calories, Carbohydrate 13.9 g, Fat 6.8 g, Fiber 2 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 2.4 mg, Sugar 5.7 g

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2015-01-20 Preheat oven to 350°. Halve squash lengthwise, scrape out seeds, and slice crosswise into ¼”-thick half-moons. Toss with oil in a large bowl; …
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  • Preheat oven to 350°. Halve squash lengthwise, scrape out seeds, and slice crosswise into ¼”-thick half-moons. Toss with oil in a large bowl; season with salt and pepper.
  • Arrange squash slices on a wire rack set inside a large rimmed baking sheet; place pancetta on rack next to squash. Roast until squash is tender, hasn’t taken any color, and still holds its shape, and pancetta is browned all over (when pressed, it should feel like a well-done steak), 30–35 minutes. Transfer squash to a platter; set aside.
  • Let pancetta cool slightly, then cut into ¼” pieces. Pour any rendered fat in baking sheet into a large skillet. Add pancetta and cook over medium heat, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer pancetta to a small bowl. Reserve skillet with drippings.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

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