Roasted Squash "Carbonara" Recipe

A pasta-inspired vegetable dish. Vicky Wasik

Why It Works

  • Adding more olive oil to the pork after cooking introduces a fresh olive oil flavor.
  • Vinegar offsets the pork's richness, while turning its fat into a warm vinaigrette.

This sweet roasted squash side dish is topped with all the components of a classic carbonara—egg, crispy pork, grated cheeses, and black pepper—but presented very differently from the famed Roman sauce.

Recipe Facts

Active: 30 mins
Total: 60 mins
Serves: 4 to 6 servings

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  • 3 1/2 pounds (1.75kg) red-skinned and/or green-skinned kabocha squash, trimmed, seeded, and sliced 3/4 inch thick

  • 6 tablespoons (90ml) extra-virgin olive oil, divided

  • Kosher salt and freshly ground black pepper

  • 4 ounces (110g) diced pancetta, guanciale, or bacon

  • 4 sprigs fresh thyme (optional)

  • 2 teaspoons (10ml) red wine vinegar

  • 1 tablespoon (15ml) each minced fresh flat-leaf parsley and chives

  • Yolks from 2 large hard-boiled eggs, finely crumbled, whites reserved for another use (like snacking)

  • Grated Pecorino Romano and/or Parmigiano-Reggiano, for garnish


  1. Preheat oven to 425°F (220°C). In a large bowl, toss sliced squash with 2 tablespoons (30ml) olive oil and season with salt and pepper. Arrange in even layers on 2 rimmed baking sheets and roast until browned and tender, about 45 minutes. Let cool slightly.

  2. Meanwhile, in a skillet, combine pork with 1 tablespoon (15ml) olive oil and thyme, if using, and cook over medium heat, stirring, until pork is crisp and fat has rendered, about 7 minutes. Remove from heat and discard thyme. Stir in red wine vinegar, remaining 3 tablespoons (45ml) olive oil, and parsley and chives. Keep vinaigrette warm.

  3. Using a thin metal spatula, lift squash from baking sheets. Arrange on a serving platter. Spoon warm vinaigrette on top. Garnish with crumbled egg yolks and grated cheese and grate more fresh black pepper on top. Serve.

Special Equipment

2 rimmed baking sheets, thin metal spatula

This Recipe Appears In

Nutrition Facts (per serving)
286 Calories
24g Fat
12g Carbs
7g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 286
% Daily Value*
Total Fat 24g 31%
Saturated Fat 5g 27%
Cholesterol 106mg 35%
Sodium 302mg 13%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 9%
Total Sugars 5g
Protein 7g
Vitamin C 12mg 60%
Calcium 59mg 5%
Iron 2mg 10%
Potassium 611mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)