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Koginut Winter Squash Carbonara

Ingredients

• Squash Puree
• 1
• medium Koginut squash (about 1½- to 2-pound), halved lengthwise and seeds removed
• 1
• tablespoon olive oil, plus more for rubbing
• salt and freshly ground black pepper
• 1
• cup chicken or vegetable broth, plus more if needed
• 1
• pinch nutmeg
• Pasta
• 6
• ounces pancetta or thick-cut bacon, diced (swap with shiitake mushrooms, sautéed til crispy)
• 1
• pound bucatini or thick spaghetti
• 3
• large egg yolks, beaten
• 1
• cup finely grated Pecorino Romano cheese, plus more for serving
• 1/2
• teaspoon fresh cracked black pepper

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