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Overhead shot of butternut squash noodles in a skillet

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! 
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 people
Calories 227kcal
Author Nicole Crocker


  • 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