Roasted Butternut Squash Sweet Potato Noodles with Bacon, Crushed Pecans and Spinach
- 2 sweet potatoes peeled, Blade C
- 1 tbsp olive oil
- 1 tsp garlic powder
- salt and pepper to taste
- 2 cups cubed skinless butternut squash
- 1 cup packed spinach
- 1/4 cup crushed pecans
- 4 strips of bacon
- olive oil for drizzling
- 1/2 tsp ground cinnamon
- 3/4 cup vegetable broth low-sodium
- 1/2 cup light unsweetened almond milk
Preheat the oven to 405 degrees. Once preheated, add the cubed butternut squash into a baking tray and drizzle with olive oil. Season with salt and pepper. Dust lightly and evenly with the cinnamon. Mix together to combine and roast for 35 minutes.
While the butternut squash is roasting, put a large skillet over medium heat. Add in the tbsp of olive oil and the sweet potato noodles. Season with garlic powder. Cook for about 6-8 minutes or until sweet potato noodles cook through and are soft. Set aside.
Place a large skillet over medium heat and add in the bacon strips. Cook the bacon until crispy and set aside on a paper-towel-lined plate.
Once the squash is done roasting, add the cubes directly into a food processor. Add in the almond milk and half of the vegetable broth. Pulse until creamy.
Place a large skillet over medium heat and add in the squash puree and the rest of the vegetable broth. Cook until the broth reduces and the puree is creamier. Add water or more vegetable broth, if not creamy.
Once the sauce is done, add in the spinach and sweet potato noodles and mix to combine thoroughly. Let cook until spinach wilts.
Plate the sauced noodles into a bowl and crumble in the bacon. Top with crushed pecans and enjoy!