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Butternut Squash Carbonara with Bacon and Sage
VEGAN HERITAGE PRESS9Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 6 slices bacon (tempeh, or other vegan bacon, finely chopped)
- 2 Tbsp. chopped fresh sage (finely)
- 2 lb. butternut squash (or kabocha squash, peeled, seeded, and cut into ½-inch pieces)
- 1 onion (small, coarsely chopped)
- 2 cloves garlic (coarsely chopped)
- salt and ground black pepper (to taste)
- 2 cups vegetable broth
- 12 oz. fettucine (or linguine)
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