Butternut squash carbonara with tempeh and aged gouda
Pasta carbonara is a classic, but I’ve made the indulgent dish vegetarian, using one of my favourite vegetables - butternut squash - and smoky tempeh in place of bacon. A robust classic Dutch aged Gouda gives that zesty bite that enhances the dish. You can sub in any squash, root vegetable or spiralized vegetables such as zucchini.
Recipe by Chef Lynn Crawford @(Model.HeadingTag)>
Location: Peterborough, ON
Servings: 4 to 6 people
Preparation time: 45 minutes
Ingredients @(Model.HeadingTag)>
- 3 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- 1 small white onion, chopped
- 2 cloves garlic, minced
- ½ teaspoon red chili flakes
- 3 cups peeled and diced butternut squash
- 2 cups low sodium Vegetable Stock
- 2 sprigs fresh thyme, leaves only or 1 tsp of dried thyme
- Kosher salt and freshly ground black pepper
- ¼ cup mascarpone cheese (or ½ cup heavy/35% cream)
- 6 ounces (170 g) tempeh, cut into ½-inch cubes
- 1 sprig fresh sage, leaves only
- 1 teaspoon smoked paprika
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon ketchup
- 6 cups spiralized butternut squash noodles (about 1¼ pounds/565 g)
- ½ cup grated aged Gouda or Parmesan cheese
Preparation @(Model.HeadingTag)>
Heat 1 tablespoon of the olive oil with the butter in a large saucepan over medium-high heat. Add the onion and cook, stirring frequently, until softened, 3 to 4 minutes. Stir in the garlic and chili flakes and cook, stirring constantly, for 30 seconds. Add the butternut squash, vegetable stock and thyme leaves, and season with salt and pepper. Bring to a boil, then reduce the heat and simmer until the squash is tender, about 20 minutes.
Nutrition Facts @(Model.HeadingTag)>
Per 1 Serving (approx. 1 cup / 250 g)
Calories: 240
- Fat: 14 g (Saturated: 4.5 g; Trans: 0.1 g)
- Carbohydrates: 22 g
- Fibre: 2 g
- Sugars: 9 g
- Protein: 11 g
- Cholesterol: 20 mg
- Sodium: 200 mg
- Potassium: 800 mg
- Calcium: 150 mg
- Iron 1.75 mg