The Hubs likes this one because I mix the butternut squash noodles with traditional pasta as well. Topped with brown butter and melty brie cheese, this is a super satisfying fall pasta dish.
Life has been so hectic lately, I almost can’t believe I’m still standing.
I’ve always told people that I have a hundred jobs. I style food professionally, write this blog, and do food photography. Plus, I develop and test recipes,promote products, and do food, event and social media consulting.
That’s just a general overview. Within each of those categories lie endless variations and expectations.
Once someone asked me which job is my favorite, and I replied “if I could have it my way, I would make videos in my kitchen all day everyday”………well, you’re never going to guess what I’ve been up to lately.
Recently I signed a long term video contract with a new client. I’ve been shooting, styling and editing non-stop and have barely had a second to come up for air.
To say I’m thrilled is an understatement.
That’s not to say I’m turning my back on this blog. I’m not sure I could ever do that. It’s because of this blog that I’ve been able to develop my creative career.
It is my touchstone.
The starting point for everything that I strive to create.
It’s a part of me.
At the same time, it’s hard to do it all. Writing a blog post isn’t as simple as cooking, snapping some pics, and writing some text. There’s testing, styling, shooting and editing. There’s keyword research and social promotion. There’s graphics development and scheduling involved.
A lot of work goes into producing something that I’m proud of, which is why it’s been a few weeks since I’ve posted a new recipe here.
I have to say though, this is a good recipe to jump back in with. These spiralized butternut squash noodles are a great transition dish from summer to fall, and contains just enough carbs to keep me going through all this crazy. Plus, it has crispy pancetta (ie. bacon). Truly, everything is better with bacon……and creamy brie cheese.
I want to express my extreme gratitude to all of you who keep reading despite my uneven posting schedule. Who like, and comment, and cheer me on even when I feel like I’m spiraling out of control.
Living a creative life is a dream come true, but it’s also challenging and frustrating.
I have a million ideas always, and I’m just going to continue plugging along, trying to actualize each one in it’s own time.
Thank you for your patience during the productive times, and your encouragement during the slow times. There’s no doubt they will continue to cycle, and having you all with me on this journey is something for which I am eternally grateful.
Pin Butternut Squash Noodles with Brown Butter and Brie For Later
More Butternut Squash Recipes from Betsylife
Butternut Squash and Bacon Biscuits
Butternut Squash and Potato Latkes
Butternut Squash Recipes from around the web
- Creamy butternut squash, bacon and gorgonzola linguine
- Roasted butternut squash, apple, burrata pizza
- Curried butternut squash soup
- Butternut squash fritters
- Butternut squash toast
Butternut Squash Pasta with Brown Butter and Brie
- 1/2 lb angel hair pasta
- 1 whole butternut squash
- 4 oz pancetta
- 4 tablespoons unsalted butter
- 2 tablespoons rosemary leaves
- 1/4 teaspoon ground nutmeg
- salt and pepper to taste
- 4 oz brie cheese
Cook the pasta in a large pot of salted, boiling water according to package directions. Drain and set aside.
Peel and halve the butternut squash. Remove seeds. Spiralize one half. Reserve other half for another use.
In a large skillet over medium heat. Cook pancetta until crispy. Remove and place on a paper towel to absorb excess oil.
In the same skillet, melt butter and cook until it begins to foam. Add spiralized butternut squash and rosemary. Cook for 1-2 minutes until just softened. Add pasta, nutmeg, salt and pepper.
Divide mixture between 4 bowls and top each with a 1 oz slice of brie cheese and 1/4 of the pancetta.
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