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

the Painted Apron

6 years ago

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

Using prepared spiralized noodles makes this a quick assembly dish

Course Main Course, Side Dish

Cuisine American

Keyword Alfredo sauce, butternut squash, casserole, do ahead, easy side dish, mushrooms, prosciutto, vegetable casserole

Prep Time 15

Cook Time 30

Servings 2

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