Butternut squash noodles are enveloped in a sweet maple cream sauce, and topped with salty bacon and tart apple pieces. Best served with a savory side dish of chicken or steak.
Author:Amanda MacArthur
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Yield:Serves 4 to 6 1x
Category:Sides & Sauces
Ingredients
Scale
8 oz uncured bacon
1 12″ butternut squash, spiralized
3 tbsp butter
1/2 small onion thinly sliced into rounds
4 cloves garlic, chopped
freshly ground black pepper
1/3 cup real maple syrup (light amber for less sweet)
1 1/2 cups heavy cream
1/2 granny smith apple, diced into small squares
Instructions
Chop bacon into 1/2” slices and spread out in a large skillet over medium heat until crispy and browned, then set bacon aside, but leave fat in pan.
Add butternut squash and simmer until al-dente (about 7-10 minutes) adding more olive oil only if necessary. (Or steam ahead, then add to oil for a quick fry) then set aside.
Add butter and thinly sliced onion to skillet and cook for about 2 minutes, then add garlic and cook for another minute while using a spatula to move everything around, and sprinkle with fresh pepper.
Add maple syrup and heavy cream, and let simmer for 10 minutes stirring occasionally until thick and the sauce sticks easily to the back of a spoon. Salt if you feel it needs it, then add squash back to pan, toss gently, top with bacon, sprinkle with apple squares, and serve.
