Honeynut Squash Carbonara
The bright orange of the egg yolks are enriched by the sweet and roasted squash.
Honeynut squash is better than butternut squash.
While it hasn’t yet reached critical mass in grocery stores, this newer variety is worth keeping an eye out for. Honeynut squash was developed through a collaboration between Cornell University plant breeder Michael Mazourek and renowned chef Dan Barber for Row 7 Seeds. Together, they set out to create a squash that would be smaller and richer in flavor than butternut squash — and they succeeded! This miniature marvel packs a powerful punch, with a sweet, caramel-like taste that’s irresistible when roasted.
What Makes Honeynut Squash Different from Butternut Squash?
Honeynut squash may look like a smaller version of butternut, but there are some key differences that make it a unique ingredient:
Size: Honeynut squash is about half the size of a standard butternut squash, making it ideal for single servings, smaller households, or recipes that call for a compact amount of squash.
Flavor: If you love sweetness in your dishes, honeynut is the way to go. It’s naturally sweeter than butternut, with caramel notes that intensify when roasted, providing a depth of flavor that’s perfect for savory and sweet recipes alike.
Texture: Both varieties offer a smooth, creamy texture when cooked, but honeynut squash is slightly denser, making it an excellent choice for thick, rich dishes.
Color: Honeynut’s flesh has a vibrant, deep orange hue due to its higher beta-carotene content, making it not only flavorful but also nutrient-packed.
Edible Skin: Unlike butternut squash, which has a thick skin that’s best removed before cooking, honeynut squash has a thin, edible skin. This means less prep work and no waste — just roast it and enjoy!
If honeynut squash isn’t available in your area yet, butternut squash can be a great alternative. For recipes like carbonara, where I love using the sweet roasted flesh of honeynut squash with egg yolks, from Pete and Gerry’s eggs, for a luxurious, emulsified pasta sauce, butternut will work beautifully. The natural sweetness and richness from roasted squash help prevent carbonara from drying out, ensuring every strand of pasta is thoroughly coated in a creamy, flavorful sauce.
Ingredients for the Herbed Breadcrumbs
¼ olive oil
1 cup panko breadcrumbs
2 tablespoons thyme leaves
½ teaspoon Kosher salt
Ingredients for the Carbonara
2 honeynut squashes, about 1 lbs each (or 1 large butternut squash)
2 tablespoons olive oil
8 oz skinned and diced guanciale (or pancetta)
4 egg yolks from Pete & Gerry’s Organic and Certified Humane eggs
200 grams Pecorino Romano, divided
2 teaspoons coarsely ground black pepper
16-18 oz bucatini pasta*
3 cups pasta water
Kosher salt for seasoning
*I recommend serving 3 oz of pasta per person if there are additional dishes. If the pasta is the main dish, increase the quantity to 4 oz per person.
Serves 4-6
Directions for Herbed Breadcrumbs
In a sauté pan, heat the olive oil over medium heat. Add the breadcrumbs and thyme leaves, stirring to coat.
Cook until the breadcrumbs turn golden brown, watching closely to avoid burning. Season with a pinch of salt, then transfer to a container to cool.
Directions for Carbonara
Preheat the oven to 400°F and bring a large stockpot of water to a boil.
Slice the honeynut squashes in half, keeping the seeds intact—they’re easier to remove after roasting. Drizzle each half with two tablespoons of olive oil, coating both the inside and outside, then sprinkle lightly with kosher salt and rub to distribute. Place the squash halves cut-side down on a foil-lined baking tray to help the flesh steam. Roast for 25-30 minutes or until the flesh is easily pierced with a fork. Set aside to cool.
Once the water in the stockpot is boiling, add three tablespoons of kosher salt. Cook the pasta according to the package instructions, or until al dente, about 6-8 minutes. Reserve three cups of the pasta water for the carbonara sauce. Set the pasta aside, keeping the stockpot for mixing the carbonara.
In the same pan used for the breadcrumbs, add the cubed guanciale to a cold pan, then heat it to medium-high. This method helps render the guanciale fat slowly, ensuring crispy pieces without burning. When crisp, drain the guanciale and set it aside to cool.
Once the squash has cooled, remove the seeds and scoop out the flesh.
To make the carbonara sauce, combine the egg yolks, one cup of the cooked squash, 150 grams of Pecorino Romano, and coarsely ground black pepper, mixing until smooth.
In the stockpot, add the cooked pasta, half of the reserved pasta water, guanciale, and the cheese-squash mixture. Stir until the sauce emulsifies and coats the pasta, adding more pasta water as needed.
To serve, transfer the pasta to a large platter and top with the remaining Pecorino Romano and herbed breadcrumbs.