Autumn Carbonara

Autumn
Family Meals

1 hr
Serves 4
Beginner

Craving a carbonara but cosier? Enter our Autumnal squash carbonara. This version keeps everything you love about a proper carbonara – that silky sauce, the hint of black pepper, the satisfying tangle of pasta – but adds sweet, roasted butternut squash and our Greek Recipe yogurt that melts into the sauce, making it even more velvety.

Ingredients

1 small butternut squash peeled and diced
100g diced pancetta
1 medium red onion finely diced
3 large handfuls of spinach
4 tbsp Yeo Valley Organic Greek Recipe 5% Fat Natural Yogurt
1 tbsp olive oil
Parmesan to serve
Salt and pepper to season
Dried pasta of choice

Method

Preheat your oven to 190°C (fan) and spread the butternut squash on a baking tray. Drizzle with olive oil and season with salt and pepper
Pop it in the oven for 30-40 minutes – you’ll know it’s ready when the pieces are soft and have turned a beautiful golden colour.
While the squash is roasting, pour a little olive oil into a pan over medium heat and add your chopped onion. Let it cook gently until it becomes soft and translucent. Now add the diced pancetta and garlic and cook everything together until it's nicely browned. Throw in the handfuls of spinach to wilt for a few seconds before turning off the heat.
When your squash is nearly done, cook your pasta according to the instructions on the package. Before you drain it, remember to save a small cup of pasta water – you might need it later.
Return the drained pasta to the pot and stir in the Greek Recipe Yogurt. Add half of your roasted butternut squash pieces and all of the onion, pancetta, and spinach mixture. Gently fold everything together. If the sauce seems too thick, add a splash of the reserved pasta water to make it silkier.
Season with salt and pepper to taste, then serve topped with the remaining roasted squash and a generous sprinkle of freshly grated parmesan cheese.

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