Winter Squash Gets the Carbonara Treatment in This Savory Fall Side

Ingredients

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

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