Paderno 6-BladeSpiralizer User Manual - page 14
Creamy Butternut Noodles with Bacon (Serves 4-6)
Ingredients:
2 butternut squash, top neck only
1 bunch asparagus, top thirds only
2 tablespoons olive oil
Salt and pepper
1/2 pound thick-cut bacon (reserve about 2 tablespoons of grease)
1 small white or yellow onion, sliced into thin half-moons
3 stems fresh thyme, minced
2 teaspoons minced garlic
1/2 cup chicken broth
5 ounces fresh spinach, roughly chopped
1/2 cup mascarpone cheese
3 tablespoons fresh grated Parmesan cheese (plus more for garnish)
Directions:
Preheat oven to 400F.
Cut the top 1/3 of the asparagus into halves. Bring a small pot of salted water to a boil and blanch asparagus for 3 to 4 minutes. Remove asparagus immediately and place into a
bowl of ice water for 2 minutes to stop the cooking. Transfer to a plate lined with paper towels to dry.
Slice the bacon into small strips and brown in a pan, reserving 2 tablespoons of grease. Pat the bacon dry and set aside.
Remove bulb from squash (contains seeds) and save for a different use. Slice off both ends of the neck to ensure each end is flat. Peel and cut into two smaller pieces that will
spiralize more easily. Insert 3mm Shredder Blade or 6mm Chipper Blade into the spiral slicer and attach squash. Spiralize and
cut strands into noodles about the length of regular
spaghetti.
Lay the noodles on a large baking sheet. Drizzle with olive oil and season with salt and pepper; toss to coat evenly. Spread noodles over the pan and roast in preheated oven for
8 - 10 minutes, or until al dente, and set aside.
Place the reserved bacon grease into a large pan and heat over medium-high heat. Add the sliced onions, thyme, and large pinch of salt. Sauté until the onions soften and start to
brown lightly, about 2 minutes. Add the garlic and asparagus to the pan; toss together.
Reduce the heat to low and add the butternut noodles, chicken broth, spinach, mascarpone, and grated Parmesan. Stir well while incorporating the mascarpone. Adjust salt and
pepper to taste.
When the mascarpone has melted completely, transfer the noodles into a serving dish and garnish with additional grated Parmesan.
Top with torn fresh basil if desired.
Blade Used: 3mm Shredder Blade or 6mm Chipper Blade
© Paderno World Cuisine 2017