Butternut Carbonara

Lynsey's Kitchen

Butternut Squash Carbonara

A creamy, family favourite serving 4 people, packed with roasted squash and crispy chorizo.

Prep 15m

Cook 30m

Serves 4

What you need

2lbs Butternut Squash 2 Garlic Cloves 1 tbsp Fennel Seeds 130g Chorizo 400g Spaghetti 4 Eggs 60g Parmesan Whipping Cream

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How to make

1

Roast the Squash

Place peeled and chopped butternut squash on a tray with garlic and fennel seeds. Roast until tender.

2

Blitz the Purée

Cool slightly, then add to a food processor with 2 tsp cream and blitz until smooth.

3

Cook Chorizo & Pasta

Fry diced chorizo until crispy. Boil spaghetti in a large pot until cooked, then drain.

4

The Final Mix

Whisk eggs and Parmesan; pour over pasta with squash purée and stir well. Fold in the crispy chorizo.

480Calories

22gFat

55gCarbs

18gProtein

Enjoy, Lynsey Queen of Clean xoxo

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