Take-out Tuesday, Butternut Squash Noodles with Mushrooms & Prosciutto

This dish is simple to put together,

can be made ahead of time,

and it is sure to delight your taste buds

Butternut squash noodles, sauteed mushrooms and prosciutto,

combined with just enough Alfredo sauce to hold together

and finished with Parmesan and fresh rosemary


Spiralized vegetables are now widely available in grocery stores,

and even though I do have a spiralizer,

butternut squash is not the easiest vegetable to cut

and I try to always buy it already cubed or in this case spiralized

Put the noodles on a parchment paper lined baking sheet

Drizzle with olive oil and season with salt and pepper

Roast at 400 degrees for 7 minutes,

then transfer the noodles to a prepared baking dish

Saute mushrooms in a skillet with a little oil and butter until golden

Put mushrooms into dish with noodles

and quickly saute prosciutto to render fat and crisp a little

Add prosciutto to the baking dish

Toss everything around to combine

Pour Alfredo sauce over noodle mixture and add shaved Parmesan

Mix all together

Dish can be covered and refrigerated at this point and baked later

Bake at 350, loosely covered for 15-30 minutes

{time will depend on temperature of dish when baking}

Garnish with fresh rosemary and parsley

Serve it up!

Makes a wonderful side or main dish meal

Butternut Squash Noodles with Mushrooms & Prosciutto

Using prepared spiralized noodles makes this a quick assembly dish
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course, Side Dish
Cuisine American
Servings 2


  • 9 oz butternut squash noodles
  • 4 oz sliced Bella mushrooms
  • 1 T butter
  • olive oil
  • Salt & pepper
  • 2-3 slices prosciutto
  • 1/2 cup light Alfredo sauce
  • 3 oz. shaved Parmesan plus more for garnish
  • Fresh rosemary leaves chopped, for garnish
  • Chopped parsley for garnish


  • Preheat oven to 400 degrees
  • Line baking sheet with parchment paper. Put squash noodles on paper, drizzle with olive oil and season with salt and pepper. Toss around to coat noodles evenly. Spread out into an even layer. Bake for 7 minutes.
  • While squash is baking melt butter in skillet over medium high heat. Add a drizzle of olive oil and then add mushrooms. Cook mushrooms for 2-3 minutes then turn over and saute until both sides are golden.
  • Place squash noodles into a greased 1 quart baking dish. Add mushrooms. Tear prosciutto into smaller pieces and put into warm skillet used for mushrooms. Cook 1-2 minutes just to render fat and crisp up slightly. Put prosciutto into dish with squash noodles and mushrooms.
  • Pour Alfredo sauce over all and sprinkle with Parmesan cheese. Fold ingredients to combine with sauce and then even them out in the dish. Cover and refrigerate.
  • Bake covered at 350 degrees for 15-30 minutes or until heated through. Garnish with rosemary, parsley and additional Parmesan if desired. Serves 2


Cooking time depends on temperature of dish before baking
Keyword Alfredo sauce, butternut squash, casserole, do ahead, easy side dish, mushrooms, prosciutto, vegetable casserole


I will be joining these fabulous parties and blogs:

Meal Plan Monday   Love Your Creativity  Over the Moon

Between Naps on the Porch,  Celebrate Your Story,

All About Home/ Common Ground Follow the Yellow Brick Home

 Tasty Tuesday   Oh My Heartsie Girl Turn About Tuesday 

 Full Plate Thursday  Centerpiece Wednesday Creative Crafts

Thursday Favorite Things  Creatively Crafty   Creative Cumpulsions

23 Responses to “Take-out Tuesday, Butternut Squash Noodles with Mushrooms & Prosciutto”
  1. I love butternut squash Jenna! I’m with you, I can’t imagine trying to spiralize it… This meal sounds good:@)

  2. Good morning, Jenna. I am a big fan of butternut squash, but don’t enjoy trying to cut it up. This dish sounds and looks like one we would certainly enjoy. I do like the simplicity of its preparation. Wishing you a beautiful autumn day!

  3. thefrenchhutch says:

    Love this amazing mouth watering recipe. It is a pain chopping these squash but rewarded with amazing taste. I’m always forgetting to pick up spiralized veggies. I do love them for a pasta substitute as well. I’m sure this dish was gone in no time. Missing you…….

  4. What a vibrant and beautiful dish!

  5. Julie says:

    This looks like the perfect side dish for the holidays Jenna. Thanks for this recipe!
    Hope you have a nice week.
    Julie xo

  6. creationsbycindyphotography.blogspot.com says:

    This looks so good and I am starving right about now!!! YUM! Hugs and blessings, Cindy

  7. This looks like a hearty fall dinner. I hate the prep of squash but I love how it tastes! This looks like a good combo.

  8. frenchgardenhouse says:

    I love the idea of this! I have such a handy gadget that I use for making spiralized zucchini, but buying the squash is so easy! Thank you for the recipe, this will be such a great meal on a slightly cooler fall evening. xo Lidy

  9. I am saving this recipe. I am doing a keto diet and think this would be great. Looks yummy, without the mushrooms, I don’t like those but everything else I do.

  10. Mary says:

    Sounds delish Jenna!!

  11. I’m going to have to be in the lookout for spiralized butternut squash, perfect in a fall dish like this.

  12. lghiggins says:

    I need to get out more. I didn’t know you could buy spiralized butternut squash! It looks like a delicious dish!

    • Yes, it makes this dish a breeze to make! I actually offered to make a big dish of this for my daughter’s recent dinner party. Her guests raved about it and asked for the recipe to make for Thanksgiving, so I felt great about that!

Leave a Reply

%d bloggers like this: