This butternut sage carbonara recipe is full of comforting fall flavors and nutrition. It’s a veggie-packed dish with a base of spiralized butternut squash noodles!
I LOVE fall. Like…an embarrassing amount given that I live in Florida where we essentially have no fall (maybe that’s why I’m so enamored with fall?). But everything about fall just appeals to me! Including all the fall flavors, like the comforting tastes (and nutrition!) in this butternut sage carbonara recipe!
This butternut carbonara fills my fall foodie needs. It has an excellent “fall foodie” vibe from the butternut squash noodles, which are just butternut squash cut into noodle form! There are delicious savory, salty flavors from the browned butter and prosciutto, but get an earthy balance from the sage. It also happens to be perfect for when you’re craving some warm foods with decadent flavors, but want something a little lighter and more veggie-rich than traditional pasta carbonara!
Butternut Sage Carbonara Recipe Tips
Now when it comes to making this recipe, as always you can make substitutions to make it work for you:
- Feel free to sub bacon or pancetta for prosciutto, or omit entirely if vegetarian.
- You can substitute sweet potato noodles if you can’t find or make butternut squash noodles.
- You can use two teaspoons dried, rubbed sage instead of 2 tablespoons chopped fresh sage.
- Add in some more veggies, like sauteed mushrooms or kale, to up the vegetable factor even more.
- Use a vegetable peeler to peel butternut “ribbons” if you can’t find or make butternut “noodles”.
How to Make Spiralized Butternut Squash Noodles
Check out this post from Inspiralized about how to spiralize a butternut squash (includes a video!). And for the record, I’ve tried a couple different spiralizers and the Inspiralizer (affiliate link) is by far the best (and safest) I’ve used, and is what I used to make these butternut squash noodles.
Where to Buy Butternut Squash Noodles
If you don’t want to deal with making butternut “noodles”, I’ve actually seen several grocery stores and health food stores starting to sell pre-spiralized veggie noodles (like butternut, zucchini, beets, etc.), so check your store! I know I’ve seen these options available at stores like Target, Whole Foods, Publix, and even recently saw zucchini and butternut squash noodles at ALDI!
Looking for More Healthy Fall Recipes?
Try these other Nutrition to Fit healthy fall recipes:
- Apple Cranberry Harvest Salad
- Hearty Vegetable Chili
- Easy Leftover Turkey Soup
- Chicken and Spinach Spaghetti Squash Bake
- Rosemary Garlic Roasted Cauliflower
- Nut-Free Romesco Sauce
Hope you enjoy this cozy (yet not too heavy) Butter Sage Carbonara! If you try it, be sure to comment back how you liked it or share with me on social media! Share on the NTF Facebook page or post your pic to your Insta with tagging me with @nutritiontofit #nutritiontofit!
Butternut Sage Carbonara
This butternut sage carbonara recipe is full of comforting fall flavors. It's a veggie-packed dish with a base of spiralized butternut squash noodles!
free from: gluten/ wheat, soy, fish, shellfish, tree nuts, peanuts
- 1 medium butternut squash about 6 c. butternut "noodles"
- 1 Tbsp. butter
- 2 oz. diced prosciutto
- 2 Tbsp minced fresh sage
- 2 garlic cloves minced
- 2 eggs
- 1/2 cup grated parmesan
- 2-3 Tbsp. water optional
- freshly ground salt and pepper to taste
Peel butternut squash. Cut off bulbous end that contains seeds. Spiralize the remaining longer end of the butternut squash (I used Blade C on the Inspiralizer).
Place a large pan over medium heat and heat the butter 4-5 minutes, or until brown.
Add diced prosciutto and saute for 2-3 minutes, stirring occasionally, until prosciutto is crisp.
Add sage and garlic and cook 1 minute.
Add butternut squash noodles, tossing into the prosciutto mixture, then cover. Cook, covered, 7-9 minutes, stirring occasionally. Done when butternut has become tender (like al dente pasta).
Remove butternut noodles from heat.
In a separate bowl whisk together the eggs and parmesan.
Off the heat, toss butternut noodles with parmesan egg mixture for 1-2 minutes, until fully combined and heat has cooked egg. If sauce is a little thick, try adding a little bit of water (1 Tbsp at a time) until it reaches desired consistency (I needed about 2-3 Tbsp water).
Serve immediately and enjoy.