Maple Cream Sauce Over Butternut Squash Noodles
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.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: Serves 4 to 6 1x
- Category: Sides & Sauces
- 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
- 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.