Butternut Squash Noodles with Bacon and Sage – This is a great gluten free alternative to noodles by spiralizing Butternut Squash into noodles! The flavors of the Squash with the Bacon and Sage are totally drool worthy!
Can we just talk about all the things I love right now, now that it’s fall?
- Comfort Food
- Butternut Squash
- Fried Sage
Do ya see a pattern here?! 🙂
I love spiralizing my veggies whenever I can. Lately I’ve been on a Butternut Squash kick, so I decided to spiralize one and make a pasta dish out of it!
The key to spiralizing Butternut Squash is to cut the round, fat end on the bottom of the squash off. Then take the top end or the neck as I like to call it, peel the skin off with a pairing knife, then spiralize it.
Depending on what type of spiralizer you use depends on the blade setting. I use the Inspiralized spiralizer and used blade D which is the smallest blade setting.
Honestly I think next time I make this I’ll use blade C to make the noodles slightly bigger, because they shrunk a lot after roasting them in the oven. But it’s totally your preference on what size noodles you want to use. 🙂
I hope you love these Butternut Squash Noodles with Bacon and Sage as much as I did! They’re:
- Easy to make
- and Totally Drool Worthy!
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up. 🙂
Butternut Squash Noodles with Bacon and Sage
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 2 1x
- Category: Main Dish
- Cuisine: Gluten Free
- 4–5 cups spiralized Butternut Squash
- 4 slices Applewood Smoked Bacon
- 6–8 fresh Sage Leaves
- 1/4 cup finely chopped Sweet Onion
- 1 clove finely chopped Garlic
- 2 Tbs EVOO
- 1/2 tsp Sea Salt
- 1/2 tsp Black Pepper
- 2 Tbs Shredded Parmesan Cheese
- Preheat oven to 400 degrees
- Place Spiralized Butternut Squash on large baking sheet
- Drizzle with EVOO and sprinkle with Salt and Pepper
- Mix together so all the noodles are coated
- Spread out the noodles in an even layer, it’s ok of some overlap
- Baked 10 minutes or until al dente
- While the Squash is cooking fry Bacon over medium heat in a large pan until desired crispiness
- Remove Bacon and place on paper towels to drain, once cooled chop into bite size pieces
- Keep approximately 2 Tbs of the Bacon grease in the pan
- Add Onion, Garlic, and Sage to pan and sauté in the Bacon grease 3-4 minutes
- Add cooked Squash to pan along with the Bacon
- Add Parmesan Cheese
- Turn heat up to med/high and sauté 1-2 minutes
- Serve immediately
- Garnish with more Parmesan Cheese if desired