Butternut Squash Noodles with Pancetta and Poached Egg

gluten freemeat & poultry
Butternut Squash Noodles with Pancetta and Poached Egg


One of my blogger idols, friends, and female inspirations is the lovely Gina from the popular blog, Skinnytaste.

I love when I share something from Gina’s blog and I see comments like, “My two favorite bloggers!” or, “I just meal planned with both of your cookbooks!”

Gina’s the absolute sweetest and best at what she does and today, her second cookbook comes out, Skinnytaste: Fast and Slow!

The cookbook is filled with amazing recipes (literally, I want to make all of them – and that’s rare for a cookbook!) that are either slow-cooker meals or fast, under 30 minute meals. The cookbook is perfect for the busy person looking to cook healthy without spending hours in the kitchen.

Butternut Squash Noodles with Pancetta and Poached Egg

Gina’s a New York Times best-selling author and honestly, one of the sweetest people I’ve ever been around. She’s supportive, genuine, and lifts people up around her. I love her, and I’m so happy to share a recipe from her new cookbook.

Much to my enjoyment, there’s an entire chapter dedicated to pasta and “faux pastas”, like spaghetti squash and spiralized veggies! I figured I’d start in this chapter, and I wasn’t disappointed – there were so many delicious, easy recipes, but in the end, I chose a seasonal one: Butternut Squash Noodles with Pancetta and Poached Egg.

Butternut Squash Noodles with Pancetta and Poached Egg

The runny egg creates a creamy sauce for this butternut squash pasta. The pancetta has a wonderful sweetness that really complements the inherent sweetness in the butternut squash. Topped with a little cheese to melt into the runny yolk sauce and voila: a healthy, flavor-packed dinner in under 30 minutes!

Congratulations to Gina on her new cookbook, Skinnytaste: Fast and Slow, and I hope you all grab a copy too!

Watch our video to learn how to spiralize a butternut squash using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 11 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Butternut Squash Noodles with Pancetta and Poached Egg

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 2


  • Olive oil spray such as Bertolli or a mister
  • 20 ounces spiralized butternut squash, made with the thick setting
  • 2 teaspoons olive oil
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 large eggs
  • 2 ounces pancetta chopped
  • 1/4 cup freshly grated Pecorino Romano cheese
  • 1 tablespoon chopped fresh parsley


  • Preheat the oven to 400®F. Light mist 2 large baking sheets with oil.
  • Divide the butternut squash noodles between the prepared baking sheets and toss each 1 teaspoon oil, 1/4 teaspoon salt, and pepper to taste. Roast until soft, 7 to 10 minutes.
  • Meanwhile, to poach the eggs, fill the large deep skillet with 1 1/2 to 2 inches of water. Bring to a boil over high heat, then reduce the heat until it holds a simmer. Crack the eggs into individual bowls. One at a time, gently slide the eggs into the simmering water. Using a spoon, gently nudge the egg whites toward the yolks. Cook 2 to 3 minutes for a semi-soft yolk or 3 to 4 minutes for a firmer yolk. Using a slotted spoon or spatula, transfer the eggs one at a time to paper towels to drain.
  • In a large skillet, cook the pancetta over medium heat, stirring, until slightly browned, about 3 minutes. Remove the pan from the heat, add the roasted butternut squash noodles, and stir in the Romano and parsley.
  • To serve, divide the noodles between 2 plates and top each with a poached egg. Season with more pepper, if desired, and serve.

Butternut Squash Noodles with Pancetta and Poached Egg

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Hillary says:
Which blade did you use on the Inspiralizer?
Rita says:
Hello I just got your spiralizervabd your book. I'm not a fan of veggies or salads but my hubby is. Guess what! That had changed I am now living all the pastas. But I must say butternut squash is extremely difficult to do. The plastics prongs just doesn't hold it well and it dances around. The prongs need improvement. Made your chicken broccoli butternut squash last nite. It was delish! Have never uses nutritional yeast before now it will be a staple! Thank you for improving my health! Rita
Shersti says:
You and Gina are honestly my 2 favorite food bloggers! And 90% of our family meals come from you two - So thank you for helping us eat healthier! :) I'm excited to try this recipe! I too LOVE the Inspiralizer but I'm with Rita about the plastic prongs, it could use some improvement. Thanks for all your awesome recipes and ideas! Shersti
Thank you for your review and beautiful photos!! xxoo
Ada McDonald says:
I expected the spirals of butternut squash to be crisp but they were in fact a bit soggy. disappointed. Where did I go wrong?
Gina says:
They aren't meant to be crisp, they should be tender.
LeAnne Miron says:
Oh yum! My family loved this recipe. Great 'comfort food' on a snowy night. I made a mountain of butternut squash noodles. They are amazing! Sprayed the noodles with Pam and skipped the oil. Calculated the smart points around 6 for each serving. ?
Margie says:
Delicious meal,but had such a difficult time cutting the spirals.I just received my Brieftons Spiralizer and its my first time using it.The butternut was very difficult to cut as the holder with the numerous prongs didnt hold very well, sort of spun on butternut although we pushed it into squash.I eventually had enough spirals for this fabulous meal, but it was so difficult. So determined to shed pounds and these recipes are just perfect.
Meaghan says:
Awe, you need the Inspiralizer! It makes spiralizing butternut squash a breeze!!

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I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.