Roasted Squash &quotCarbonara&quot

Ingredients

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

Directions

1. Heat the oven to 425 degrees F (220 degrees C). Put the squash slices in a large bowl, add 2 tablespoons (30mL) olive oil, and season with salt and pepper. Toss to coat, then spread the squash in even layers across 2 rimmed baking sheets. Roast until the slices are tender and browned, about 45 minutes, then set them aside to cool a little.
2. While the squash roasts, add the pork, 1 tablespoon (15mL) olive oil, and the thyme, if using, to a skillet. Cook over medium heat, stirring as it goes, until the pork is crisp and the fat has cooked out, about 7 minutes. Take the pan off the heat and remove the thyme. Stir in the red wine vinegar, the remaining 3 tablespoons (45mL) olive oil, parsley, and chives. Hold the vinaigrette warm.
3. Slide a thin metal spatula under the squash to loosen it from the baking sheets, then arrange the pieces on a serving platter. Spoon the warm vinaigrette over the top. Finish with the crumbled egg yolks, grated cheese, and a fresh grating of black pepper. Serve.