I love all the flavors of Fall and anytime I can put them together in a new way, I’m all about it. It’s been awhile since I’ve posted a side dish on here, but this one was definitely worth it. I mean, it has bacon and goat cheese in it, so it couldn’t possibly be bad, right? We all know goat cheese is life.
If you are braver than I am, you can cut your butternut squash yourself and use a spiralizer to make your “noodles”. I, however, am terrified of cutting hard-skinned squashes for fear of stabbing myself. I either enlist the hubby to do it (although I still have a fear of watching, lest he also stab himself) or I just buy it precut, like these cute zig zag cut noodles from Trader Joe’s.
Anyway, once you get the noodles taken care of, you are on your way to a quick and easy and (most importantly) delicious side dish.
Butternut Squash “Noodles” with Bacon and Goat Cheese
1 butternut squash cut into “noodles” (or about 12 oz from a store-bought container)
4 slices of bacon, cut into small pieces
1 tablespoon fresh sage, minced
2 sprigs worth of fresh thyme, minced
Goat cheese to your heart’s content
In a skillet over medium heat, cook your bacon until crispy. Remove from skillet to a paper towel-lined plate.
In the same skillet with the bacon grease, add your butternut squash noodles.
Cook until softened. Just before they are done, add the sage and thyme. You can add a little bit of salt and pepper if you want, but the bacon is pretty salty, so you shouldn’t have to. Stir to incorporate and when the squash is done, remove from the heat and transfer to your serving dish.
Add the bacon back in and the goat cheese. Since you cook the noodles in the bacon grease, you lose the orange of the squash a bit and it isn’t the prettiest dish, but it tastes really yummy!