Butternut Squash Noodles Alfredo

Butternut Squash Noodles Alfredo

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author With Two Spoons


  • 24 ounces butternut squash "noodles" 3-4 cups
  • 1/2 teaspoon nutmeg
  • 4 Tablespoons butter
  • 1 cup heavy cream + 2 Tablespoons heavy cream divided
  • 1 clove garlic minced
  • 1/2 cup parmesan cheese grated
  • 1/4 teaspoon salt
  • 4 ounces pancetta diced
  • 2 Tablespoons italian parsley finely chopped


  1. Preheat oven to 400°F.
  2. Spread out the "noodles" onto two baking sheets covered in parchment paper.
  3. Roast the "noodles" for 5-7 minutes until they have softened.
  4. In a small skillet, on medium high heat, saute pancetta until crispy.
  5. Remove pancetta to a small paper towel lined plate.
  6. In a medium sized saucepan, melt butter on medium high, approximately 3-4 minutes.
  7. Turn heat to medium and add 1 cup cream.
  8. Heat until large bubbles appear.
  9. Add salt and stir, heating until mixture thickens, approximately 5-8 minutes.
  10. Add garlic and parmesan cheese, stir until cheese fully melted.
  11. Remove from heat.
  12. If too thick add 2 Tablespoons of cream (or until desired consistency).
  13. Divide "noodles" into 4 bowls, add 1-2 Tablespoons of alfredo sauce and garnish each bowl with 1/4th of the pancetta and chopped parsely.