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Café Sebastienne Recipe:Roasted Butternut Squash Carbonara

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Café Sebastienne Recipe

Roasted Butternut Squash Carbonara


1 butternut squash cut in half


Scoop seeds out and discard

Rub inside of squash with olive oil and season with salt and pepper

Cook upside down on a baking sheet at 350 degrees for 25 minutes or until skin is tender

Let cool and scoop out the meat of the squash

Puree in a blender with 1 cup of heavy cream. Season with salt and pepper


1 pound of crimini mushrooms, sliced season with olive oil, salt and pepper

1 teaspoon of liquid smoke or hickory powder


Toss together and roast in oven for 20 minutes.


1/2 cup sliced soft sundried tomatoes.

1/2 cup of frozen peas

1 tablespoon of chopped fresh sage

2 cups of heavy cream

1 1/2 lb of pappardelle pasta or pasta of your choice. Cook in salted boiling water until tender. Strain and put oil on baking pan.


In a sauté pan heat 1 tablespoon of extra virgin olive oil, add 1 clove of chopped garlic, add heavy cream, mushrooms, sundried tomatoes, butternut squash puree. Cook and let reduce, add drained pasta, peas and toss well.

Serve on a large platter and tope with pecorino cheese.

Serve 4







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