Honeynut Squash Carbonara

The bright orange of the egg yolks are enriched by the sweet and roasted squash.

Honeynut squash is better than butternut squash. I said what I said.

I’d been looking forward to cooking with honeynut squash, so when it became available, carbonara felt like a very good place to start. My interest began with the work of plant breeder Michael Mazourek and chef Dan Barber, whose collaboration helped bring honeynut to more kitchens and is part of the story behind Row 7 Seed Company.

For me, the appeal is the flavor: sweet and nutty, with flesh that becomes wonderfully soft when roasted. Folded into egg yolks and Pecorino Romano, it makes a luscious sauce for bucatini, with salty guanciale (cured pork jowl) balancing the squash’s sweetness. Carbonara already has cold-night dinner written all over it. Roasted honeynut makes it even cozier.

A little crunch on top

I finish this honeynut squash carbonara with thyme breadcrumbs because creamy, luscious pasta deserves a little crunch. Crushed toasted pepitas (hulled pumpkin seeds) are another option if you want to carry the squash theme through to the topping.

Roast the squash cut-side down

I roast honeynut squash cut-side down so moisture stays trapped between the flesh and the baking tray. This helps the squash steam as it roasts, keeping the flesh soft instead of letting the exposed surface dry out. That soft flesh is exactly what you want for a smooth carbonara sauce.

My trick for a smooth sauce

With the stockpot completely off the heat, gradually stir a little hot pasta water into the egg yolk mixture to warm it gently. Then combine the tempered sauce with the pasta, stirring until glossy and evenly coated. Add more reserved pasta water as needed to loosen the sauce. The residual heat brings everything together without scrambling the yolks.

Honeynut Squash Carbonara

Yield: 4 to 6 servings | Prep time: 25 minutes | Cook time: 45–50 minutes | Total time: 1 hour 10–15 minutes

Equipment

• Baking tray and foil

• Large stockpot

• Sauté pan

• Mixing bowl and spoon or whisk

For the herbed breadcrumbs

• ¼ cup olive oil

• 1 cup panko breadcrumbs

• 2 tablespoons thyme leaves

• ½ teaspoon kosher salt

For the carbonara

• 2 honeynut squashes, about 1 pound each (or 1 large butternut squash)

• 4 tablespoons olive oil (1 tablespoon per squash half)

• 8 ounces skinned and diced guanciale (or pancetta)

• 4 egg yolks from Pete & Gerry’s Organic and Certified Humane eggs

• 200 grams Pecorino Romano, divided

• 2 teaspoons coarsely ground black pepper

• 16 to 18 ounces bucatini pasta

• 3 cups pasta water

• kosher salt for seasoning

Instructions

Make the herbed breadcrumbs

1. Toast the breadcrumbs. In a sauté pan, heat the olive oil over medium heat. Add the breadcrumbs and thyme leaves, stirring to coat.

2. Season and cool. Cook until the breadcrumbs turn golden brown, watching closely to avoid burning. Season with a pinch of kosher salt, then transfer to a container to cool.

Make the carbonara

1. Preheat the oven. Preheat the oven to 400°F and bring a large stockpot of water to a boil.

2. Roast the squash. Slice the honeynut squashes in half, keeping the seeds intact; they’re easier to remove after roasting. Drizzle each half with one tablespoon of olive oil, coating both the inside and outside, then sprinkle lightly with kosher salt and rub to distribute. Place the squash halves cut-side down on a foil-lined baking tray. This traps moisture beneath the squash, helping the flesh steam and soften instead of drying out. Roast for 25-30 minutes or until the flesh is easily pierced with a fork. Set aside to cool.

3. Cook the pasta. Once the water in the stockpot is boiling, add three tablespoons of kosher salt. Cook the pasta according to the package instructions, or until al dente, about 6-8 minutes. Reserve three cups of the pasta water for the carbonara sauce. Set the pasta aside, keeping the stockpot for mixing the carbonara.

4. Crisp the guanciale. In the same pan used for the breadcrumbs, add the cubed guanciale to a cold pan, then heat it to medium-high. This method helps render the guanciale fat slowly, ensuring crispy pieces without burning. When crisp, drain the guanciale and set it aside to cool.

5. Scoop the squash. Once the squash has cooled, remove the seeds and scoop out the flesh.

6. Mix the sauce. To make the carbonara sauce, combine the egg yolks, one cup of the cooked squash, 150 grams of Pecorino Romano, and coarsely ground black pepper, mixing until smooth.

7. Temper and toss off the heat. Keep the stockpot completely off the heat. Gradually stir a little hot reserved pasta water into the egg yolk and squash mixture to warm it gently. Add the cooked pasta and guanciale to the stockpot, then add the tempered sauce. Stir until the sauce emulsifies and coats the pasta, adding more reserved pasta water as needed.

8. Serve. To serve, transfer the pasta to a large platter and top with the remaining Pecorino Romano and herbed breadcrumbs. For an alternative topping, use crushed toasted pepitas.

Notes

• Pasta portions: I recommend 3 ounces of pasta per person when serving other dishes, or 4 ounces per person when pasta is the main dish.

• Optional topping: Use crushed toasted pepitas (hulled pumpkin seeds) in place of the herbed breadcrumbs.

• Pro Tip: Roast the squash cut-side down to trap moisture and soften the flesh. Temper the egg mixture gradually with hot pasta water, and keep the stockpot completely off the heat when tossing the sauce with the pasta.