Roasted Squash Carbonara Recipe

• 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
• , finely crumbled, whites reserved for another use (like snacking)
• Grated Pecorino Romano and/or Parmigiano-Reggiano, for garnish

1. Preheat oven to 425u0b0F (220u0b0C). 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.

kabocha squash, extravirgin olive oil, kosher salt, pancetta, thyme, red wine vinegar, parsley, yolks from, another

Taken from www.seriouseats.com/recipes/2015/12/roasted-winter-squash-carbonara-recipe.html (may not work)