Roasted Squash "Carbonara" Recipe
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Category
Thanksgiving
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Cusine
American
What do you need?
How to make?
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
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
Grated Pecorino Romano and/or Parmigiano-Reggiano, for garnish
Directions
Preheat oven to 425 degrees F . In a large bowl, toss sliced squash with 2 tablespoons olive oil and season with salt and pepper. Arrange in even layers on 2 rimmed baking sheets and roast until browned and tender, about 45 minutes. Let cool slightly. Meanwhile, in a skillet, combine pork with 1 tablespoon olive oil and thyme, if using, and cook over medium heat, stirring, until pork is crisp and fat has rendered, about 7 minutes. Remove from heat and discard thyme. Stir in red wine vinegar, remaining 3 tablespoons olive oil, and parsley and chives. Keep vinaigrette warm. Using a thin metal spatula, lift squash from baking sheets. Arrange on a serving platter. Spoon warm vinaigrette on top. Garnish with crumbled egg yolks and grated cheese and grate more fresh black pepper on top. Serve.
