I’ve switched out pasta for zucchini noodles and spaghetti squash tons of times, but I never thought that you could do it with a butternut squash until I saw a recipe for noodled squash on Pinterest. I had just received a butternut squash from Melissa’s Produce a few days before.
I don’t know about you, but that kind of sounds to me like I was supposed to turn a butternut squash into noodles. Which, I’ll be honest with you is not the easiest thing I’ve ever done and I should probably get back to a gym.
To turn a butternut squash into noodles, first purchase one with a long neck as that is the only part you can use. The bottom half can be saved for another recipe, such as soup. I found it easiest to slice off the thick outer skin, the slice the piece into 4 wedges and put those onto my spiralizer.
If that sounds like way more than you are interested in dealing with (which I get!) most stores are now carrying butternut squash already cut into noodles. It’s right next to the sweet potato noodles in the both of the stores I go to and I’ve seen it since July so I’m thinking it might end up being a year round thing that they offer. (Which would be great!)
#FabulousFallBounty: Butternut Squash Noodles with Sage and Pancetta
- 1 large butternut squash with a skinny neck
- 2 tbsp olive oil
- salt and pepper to taste
- 4 oz. pancetta diced
- 2 shallots diced
- 2 cloves garlic minced
- 2 tbsp cream cheese
- ½ cup vegetable or chicken stock
- pinch of crushed red pepper flakes
- fresh sage chopped
- Preheat the oven to 425 degrees. Line a large baking sheet with a Silpat or parchment paper.
- Cut a butternut squash at the neck, saving the end for another use. Peel off the skin and place the squash on a spiralizer, set to make large ribbon noodles.
- Arrange the butternut squash noodles on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 8-10 minutes or until al dente.
- Meanwhile, in a medium skillet over medium-high heat, add the pancetta and cook until crisp. Use a slotted spoon to remove the pancetta to a paper towel lined plate.
- Lower the heat to medium and cook the shallot and the garlic in the remaining grease from the pancetta (1 tsp olive oil if there is not enough) for 3 minutes.
- Transfer the shallot and garlic to the plate with the pancetta. Add a splash of vegetable stock to the skillet and the cream cheese. Stir until the cream cheese has melted and then whisk in the remaining vegetable stock.
- Add the pancetta mixture back to the skillet, along with the al dente noodles.
- Toss to combine and serve, garnished with fresh sage.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.