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Thick Bacon, Kale and Goat Cheese Butternut Squash “Fettucine”

Prep Time15 mins
Cook Time15 mins
Total Time30 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.