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
*sigh*
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
Ingredients
- 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
Instructions
- 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
Notes
Enjoy!
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
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I love butternut squash Jenna! I’m with you, I can’t imagine trying to spiralize it… This meal sounds good:@)
Thanks Lynn, this is so easy and a great flavor combo š
Good morning, Jenna. I am a big fan of butternut squash, but donāt 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!
Thank you Pam, and yes this weather is wonderful!
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…….
Thank you Emily, I could happily eat this for dinner any night! I miss you too š
What a vibrant and beautiful dish!
Thanks Dorothy š
This looks like the perfect side dish for the holidays Jenna. Thanks for this recipe!
Hope you have a nice week.
Julie xo
Thank you Julie, we really enjoyed this!
This looks so good and I am starving right about now!!! YUM! Hugs and blessings, Cindy
Thank you Cindy, I was planning to eat the leftovers the next day, but there weren’t any!!
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.
Thanks Jeanie, I love to buy veggies already cut/prepped in the produce section, makes fixing dinner a breeze!
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
Thank you Lidy, this is one of my new favorites!
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.
Thanks Terrie, sure skip the mushrooms! You could add some roasted broccoli or asparagus if you wanted…
Sounds delish Jenna!!
I’m going to have to be in the lookout for spiralized butternut squash, perfect in a fall dish like this.
Thanks Karen! My daughter served this at a dinner party last night and got rave reviews!
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!