This Easy Butternut-Squash Carbonara Is Topped With Honey-Glazed Bacon Chips

Butternut Squash Carbonara

Original Recipe by Taylor Celentano

Preheat your oven to 400 degrees.
On a baking sheet, drizzle each half of your butternut squash with olive oil, then sprinkle your finely minced garlic and spices onto your squash.
Lay your slices of bacon out on top of each side of your squash, drizzle your honey evenly, and sprinkle with a little more thyme. Roast for 10 minutes.
Pull your tray out and flip your bacon and roast for another 10-12 minutes (until your bacon is fully cooked).
Take bacon off and set aside. Return your squash to the oven and roast for another 20-22 minutes, or until you can stick a fork into each side and it's soft.
Scoop your squash and garlic out of the skin into your blender. Pour in your chicken broth and blend until smooth.
Break your bacon into small chunks and set aside.
Whisk together your eggs and grated parmesan cheese.
Boil your pasta until it's cooked (note: make sure to save 1 cup of pasta water).
Drain your pasta and return back to the hot pot. Immediately add the egg/cheese mixture, tossing quickly (ensure the eggs do not scramble) until the eggs thicken and create a sauce.
Add the butternut squash puree and the butter, tossing to combine. Thin the sauce with the reserved pasta water until it reaches your desired consistency.
Plate and sprinkle with a little parsley and honey-glazed bacon chips. Enjoy!