This recipe for Butternut Squash Noodles with Prosciutto & Sage is a very good example of a recipe that I’d never make if I wasn’t a food blogger. I’m not a huge fan of winter squash, and Simon is a solid no on the stuff. But it’s Autumn, and I am indeed a food blogger, and that means it’s my duty to create at least one recipe this season that is squash-focused.
But when I made these butternut squash noodles with prosciutto & sage, a funny thing happened.
I liked it. In fact, I ate a bunch of it after I photographed it. And then I even heated it up for lunch the next day. The saltiness of the pork and the earthiness of the sage was the perfect balance to the sweet squash. It really does make for a lovely side dish, and would be an excellent addition to your Thanksgiving* table!
I didn’t bother asking Simon if he wanted to try it though. After 4 years of marriage and almost 11 years together, there are some questions that I know the answers to without having to ask.
(*My Thanksgiving guide is going to be sent to subscribers soon. If you sign up for my weekly What To Cook Next Week newsletters now, you’ll get my free Instant Pot ebook AND the Complete Thanksgiving Guide in a couple of weeks!)
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The perfect Fall side dish, or addition to your Thanksgiving table
Ingredients
- 1 medium-large butternut squash, about 3 pounds, (top part only, see note)
- 1/4 cup + 2 teaspoons avocado or light olive oil
- 1 large shallot, (thinly sliced)
- 3 ounces prosciutto, (thinly sliced)
- 1 teaspoon fresh minced sage
- 1/2 cup chicken stock
- 1/2 cup heavy cream (or dairy-free milk for dairy-free, I used Oat milk)
- pomegranate arils, (for garnish)
- fried sage (optional, for garnish)
Instructions
- Preheat your oven to 425ºF.
- To make the butternut squash noodles, cut off the bulb section and reserve it (for soup, broth, roasting etc) and peel the straight top part.
- Set your spiral slicer with the thicker noodle blade and run the squash through it. Toss the noodles with 1/4 cup oil on a rimmed baking sheet. Bake for 10 minutes, or until just barely tender.
- Meanwhile, In a large skillet over medium-high heat, add the remaining 2 teaspoons oil. Add the shallot and prosciutto and cook for 4-5 minutes, or until the prosciutto is crispy and the shallot is tender.
- Add the chicken broth, cream (or dairy-free milk), and sage, and bring to a boil. Cook for another 2-3 minutes, or until reduced and thickened. Stir in the noodles and cook for a minute more, or until the noodles are coated in the sauce and are cooked to your liking.
- To make the fried sage, if using: Heat a small skillet over medium heat and add just enough oil to create a layer in the pan. Once shimmering, add sage leaves and cook until crisp, turning once, about 2 minutes total.
- Garnish with pomegranate arils and/or fresh or fried sage
Notes
When selecting a squash for this dish, look for one with more er, shaft, than bulb. Since the fatter bulb portion is hollow, you won’t be able to spiral slice it, but you can reserve it for another use, like roasting or adding to soup.
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DonnyB says
This looks so good! I’ve never tried squash noodles baked like that so I’m excited to try them.
(P.S. I don’t see chicken broth or cream listed in the ingredients…?)
zenbelly says
Oh thanks for catching that! I must have someone left it out when I copied the recipe from the original. Edited!
And yeah! I like roasting them because they can be kind of unwieldy in a skillet when they’re raw 🙂
Dina says
I can use cashew milk from a carton but none of those milks will be as thick as heavy cream. Is that ok? Or should I be looking for one that’s heavier/thicker? Thanks
zenbelly says
yeah that’s fine! I used oat milk and it wasn’t super thick and creamy, but it was still a nice addition. It’s not a super saucy dish, so any one you want to use should work 🙂