This Butternut Squash Carbonara is ready in 30 minutes for the easiest weeknight dinner. The sauce is thick and creamy from eggs, parmesan cheese, and pureed butternut squash, and the pasta is topped with crispy bacon and roasted Brussels sprouts.
*This is how much I needed, but I would reserve another 1/2 cup (1 1/2 cups total) in case you need more to blend the squash or toss the sauce.
Nutrition facts are a calculated estimate of 1/6 of the prepared pasta, Brussels sprouts, and bacon.
Calories: 413 / Fat: 7.6g / Saturated Fat: 3.5g / Sodium: 266mg / Carbohydrates: 63.8g / Fiber: 7.9g / Sugar: 6.7g / Protein: 23.2g