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#FabulousFallBounty: Butternut Squash Noodles with Sage and Pancetta

Butternut squash replaces pasta in this hearty and filling fall dish full of flavor.
0 from 0 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Pasta
Servings 4


  • 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.

Keyword butternut squash, cheese, noodles, pancetta, pasta, sage
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