Thick Bacon, Kale and Goat Cheese Butternut Squash “Fettucine”
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Servings 2
- 1 small butternut squash peeled, Blade B, noodles trimmed
- ½ tablespoon extra virgin olive oil
- pepper to taste
- 3 slices thick-cut bacon cubed
- 2 cups finely chopped curly kale
- salt to taste
- 1 large garlic clove sliced thinly
- ¼ cup crumbled goat cheese
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.