Winter Squash “Carbonara”

steps

1. Preheat the oven to 375° and brush a parchment lined baking sheet with olive oil. Cut squash in half and remove seeds. Place the squash cut side down onto the oiled baking sheet, then roast in preheated oven for about an hour, or until fork tender. Allow to cool slightly so that you can handle it later.
2. Meanwhile, dice the bacon or pancetta and cook over medium in a sauté pan until crispy. Strain the fat and reserve the cooked bacon.
3. In a separate, large sauté pan, cook the onion and garlic over medium heat until soft. The onions and garlic should be lightly golden but not browned. Deglaze with white wine, cooking down until the wine evaporates. Add heavy cream and simmer for five minutes, stirring occasionally. Remove from heat.
4. While squash is cooling, bring a large pot of salted water to boil.
5. Carefully scoop out the baked squash into a blender along with the cream mixture; purée until smooth, then return to the sauté pan and set aside.
6. Cook spaghetti according to package instructions, then drain. Add spaghetti to the mixture in the sauté pan and cook over medium-low heat for about a minute. Season with salt and pepper, to taste.
7. Using tongs, transfer spaghetti to dinner plates. Use a spoon to finish each plate with a little extra sauce, then garnish with the crispy bacon, freshly grated Parmesan, and black pepper.
8. Serve immediately.