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Butternut Squash Pasta with Kale and Goat Cheese
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Butternut Squash “Pasta” with Kale and Goat Cheese

Servings 2 servings

Ingredients

  • 1 large butternut squash 2-3 pounds - see note
  • 3 pieces thick cut bacon
  • 4-6 oz baby kale
  • 1 tablespoon olive oil
  • 1/4 t sage
  • 1/4 t thyme
  • 4 tablespoons butter
  • 4 oz crumbled goat cheese
  • 1/4 cup shredded parmesan cheese

Instructions

  • Peel the skin off squash and remove the bulb end
  • Place in spiralizer according to instructions and spiralize into spaghetti sized noodles
  • Heat skillet over medium high heat
  • Chop bacon and add to heated skillet
  • Cook until crispy and then remove to paper towel to drain
  • Drain off grease and reserve, add a couple of tablespoons of grease back to pan
  • Saute kale for 2-3 minutes until wilted in bacon grease, remove from pan and set aside
  • Add a little olive oil to pan if needed
  • Add squash noodles, sage and thyme and let saute until softened to desired tenderness, about 5-8 minutes
  • Slice butter into 4 pieces and add to pan
  • Let melt until it just start to develop golden brown bit and starts to smell nutty, whisk smooth
  • Whisk in cheeses until melted and then toss with noodles
  • Serve with a helping of kale and top with bacon crumbles

Notes

The part of the butternut squash that can be spiralized is the longer thinner part without the seeds/core. Depending on what size you can find, you may need two of these to serve two people.