Recipes, Tried & Tasted

Butternut Squash Cabonara

I can’t have a tried and tasted series without pasta, when my body is mainly made from it. Two of my favourite things in life are pasta and cheese. This pasta dish takes you on a journey of different flavours and textures, creamy butternut squash, salty and spicy chorizo, sweet garlic and aniseedy fennel. It’s a labour of love, you’ll get a few pans dirty. But it’s a great dish to make for your family on a weekend, or for your friends of an evening. I’ve made this twice now; I’ve made a few tweaks  to maximise the flavour.

Butternut Squash Cabonara | The Mother Cooker

Serves 4/6
Prep time: 15 mins
Cook time: 35 mins


  • 1kg butternut squash (2 large)
  • 3 unpeeled garlic cloves, gently squashed with the back of a knife
  • 1 tsp fennel seeds, crushed
  • 2 tblsp whipping cream
  • 2 tblsp olive oil
  • 130g diced Spanish chorizo ( switch out for 1 tsp paprika to make vegetarian)
  • 400g spaghetti
  • 4 eggs
  • 60g grated parmesan, plus extra to serve
  • Fresh flat leaf parsley, to serve
  • Salt & pepper

Butternut Squash Cabonara | The Mother Cooker


  1. Pre-heat oven to 200c/180 fan/gas mark 6.
  2. Peel and dice your squash, add to a baking tray with garlic, fennel, 1 tblsp of olive oil, sprinkle of salt and pepper. Toss to coat everything evenly. Pop in the oven for 30 minutes.
  3. Once your squash is in the oven, add chorizo to a pan with other tblsp of oil and cook on a medium heat until slightly crispy. Set aside for later.
  4. With 15 minutes to go of your squash cooking, pop a medium  pan of water on to boil. After five minutes, add your pasta. Cook for 10 minutes, add a sprinkle of salt, then reserve 100ml of pasta water and drain the rest.
  5. Squeeze your garlic out of its skin in to a food processer, with half the quantity of your squash, reserved pasta water and 2 tblsp of cream. Blend until smooth.
  6. Mix eggs with parmesan.
  7. Return your pasta to the pan whilst still warm, fold through blended butternut squash, mix. Add egg mix, combine well and heat over a low heat for a few minutes, stirring frequently.
  8. Remove from hob, stir in chorizo with oil and left over squash.
  9. Serve and top with parsley and a good helping of grated parmesan.