Autumn Harvest Butternut Squash Noodle Recipe
All the delicious flavors of Fall. This Butternut Squash Noodle Recipe has a little bit of everything. Loaded with dried cranberries, walnuts, pancetta, and topped with a honey balsamic. A little sweet, a little salty and a whole lot of delicious!
Servings 6 people
- 2 Medium Butternut Squash ,Peeled and spiralized
- 1 , 4 ounce package Diced Pancetta
- 1 Cup Dried Cranberries
- 1 Cup Chopped Walnuts or Pecans ,optional
- 1 Tablespoon Fresh thyme ,chopped or 1 teaspoon dried
- 1 1/2 Tablespoons Balsamic Vinegar
- 3 Tablespoons Honey
- Salt and pepper to taste
Heat a large skillet over medium high heat
In a small bowl whisk together balsamic and honey. Set aside.
Place pancetta in skillet and cook until browned.
Add Butternut squash noodles and toss to coat with the oil from the pancetta.
Add dried cranberries and walnuts and toss in the pan to distribute.
Cook for about 7 minutes tossing occasionally, then add balsamic and honey, toss to incorporate.
Cook for another 2-3 minutes. Add Thyme and salt and pepper to taste. Cook for another minute and remove from heat.
*Watch closely while cooking. Over cooked noodles will turn to mush. You want them to be al dente.
*Chopped bacon can be substituted for pancetta in a pinch.
Calories: 227kcal | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 101mg | Fiber: 2g | Sugar: 22g | Vitamin A: 90IU | Vitamin C: 2.1mg | Calcium: 26mg | Iron: 0.9mg