Bacon & Sage Butternut Noodles with Kale
Prep time: 
Cook time: 
Total time: 
Makes: 2-3 servings
  • 12 slices bacon (pre-cooked, fat reserved)
  • 3 Tbsp. olive oil (or use bacon fat)
  • 1 whole butternut squash (choose one with a long neck)
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 handful fresh sage, minced
  • 1 bunch kale, chopped
  • ½ tsp. salt
  1. Slice neck off butternut squash and peel. (Reserve bulb of squash for another use.) Run peeled squash through your spiralizer. Alternatively, you can use a standard vegetable peeler to make long, wide strips.
  2. Warm 2 Tbsp. of olive oil (or bacon fat) in a large pot over medium-low heat. Add onion and sauté until it softens.
  3. Add garlic and sage to the pot. Sauté for another 2 minutes.
  4. Add butternut squash noodles, salt and 2 Tbsp. of water, then cover the pot and let them cook until tender (about 10 minutes). They should be steaming inside the pot – if not, increase the heat a smidge. Stir occasionally.
  5. - Meanwhile, heat remaining 1 Tbsp. of oil or bacon fat in a skillet over medium- high heat. Add kale. Toss with a sprinkle of salt and cook until bright green.
  6. - Once butternut squash mixture is tender, add crumbled bacon, season with salt and pepper and serve warm with a big scoop of kale.
Recipe by She's Got Power with Michelle Leotta at