Thick Bacon, Kale and Goat Cheese Butternut Squash "Fettuccine"
Try this Thick Bacon, Kale and Goat Cheese Butternut Squash "Fettuccine" recipe, or contribute your own.
Try this Thick Bacon, Kale and Goat Cheese Butternut Squash "Fettuccine" recipe, or contribute your own.
- Carbohydrate 1.1133525 g
- Cholesterol 28.56 mg
- Fat 18.941415 g
- Fiber 0.170624998569489 g
- Protein 5.0248875 g
- Saturated Fat 6.30354 g
- Serving Size 1 1 Serving (49g)
- Sodium 2094.456 mg
- Sugar 0.942727501430511 g
- Trans Fat 2.08872 g
- Calories 196 calories
Step-by-step
- Preheat the oven to 400 degrees.
- Line a baking sheet with parchment paper and lay out the squash noodles.
- Drizzle with the olive oil, season with pepper and roast for 8-10 minutes or until al dente.
- Place a large skillet over medium heat and once heated, add in bacon.
- Let bacon cook until crispy about 5-7 minutes per side.
- Once cooked, transfer to a plate with slotted spoon and leave a little more than half of the bacon grease in the pan.
- Immediately add in the garlic and kale and season with salt and pepper.
- Cook, tossing occasionally, for 5 minutes or until wilted and cooked.
- Divide butternut squash noodles into bowls and top with equal amounts of kale, bacon and goat cheese.
Roasting butternut squash noodles at 400 degrees requires strict attention to timing because squash transitions from firm to waterlogged very quickly. Pull the baking sheet out at the eight-minute mark to test for resistance; the strands must retain structural integrity to mimic traditional pasta successfully. Transforming root vegetables into noodle shapes removes the heavy gluten load of wheat while demanding careful moisture management.
- Slice garlic thinly rather than mincing it to prevent the cloves from burning in the rendered bacon fat during the five-minute sauté.
- Retain slightly more than half of the bacon grease in the skillet to coat the curly kale evenly as it wilts.
- Crumble the goat cheese over the warm bowls just before serving so the residual heat softens the dairy without melting it into a grease trap.
Storing assembled leftovers for the next day causes the salted kale and moisture-heavy squash to release liquids, making subsequent meals soggy. Keep the roasted noodles and raw greens separate from the cooked proteins until the final reheating phase if planning meals ahead.
