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This post is sponsored by Jones Dairy Farm. All opinions are 100% mine.
We’re so thrilled to be partnering with Jones Dairy Farm to create and share some delicious recipes with you this summer – starting with this Smoked Ham with Butternut Squash over Noodles! This recipe is pure comfort-in-a-bowl, and your family is sure to love its wonderful rich, smoky flavors as much as ours!
Picture this fantastic flavor combination in your mind: Slices of Jones Dairy Farm Hickory Smoked Ham…caramelized butternut squash…fresh baby spinach… shallots sautéed along with Jones Dairy Farm Dry Aged Sliced Bacon…garlic…sage…nutmeg…toasted walnuts (for a little crunch) – all tossed with egg noodles and a final sprinkle of Parmesan cheese!
WOW!
And this delicious dish wouldn’t be nearly as good if it weren’t for the all-natural, quality products from Jones Dairy Farm! We’ve been a huge fan of Jones Dairy Farm pork sausage for years – and we were thrilled to discover that a newly-opened supermarket near our home also carries Jones Dairy Farm bacon! Seriously – we won’t buy any other brand of bacon from now on – it’s that good!
We love that the Jones family is firmly committed to creating natural and wholesome products (they even offer certified gluten-free options) – and they’ve been doing that for 125 years! In fact, in celebration of their 125th anniversary, Jones Dairy Farm has put together 125 of their favorite recipes – everything from breakfast to desserts – all featuring Jones Dairy Farm products. You can see that beautiful, free ebook right here!
To learn more about Jones Dairy Farm, just visit their website. Or follow them on Facebook, Twitter, Pinterest and Instagram!
And don’t forget to give our lip-smacking, fantastically smoky recipe for Smoked Ham with Butternut Squash over Noodles a try! You and your family will love it!
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Smoked Ham with Butternut Squash Over Noodles
Ingredients
- 1 medium butternut squash peeled, seeded and cut into 1/2 inch bite sized pieces
- 3 tablespoons walnut oil, divided
- 2 tablespoons fresh sage cut into small strips
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 12 ounces dry wide egg noodles
- 1/2 cup walnut halves, slightly chopped
- 1/2 pound Jones Dairy Farm Hickory Smoked Dry Aged Sliced Bacon, cut into 1/4-inch dice
- 1 cup diced shallots
- 2 tablespoons minced fresh garlic
- 8 ounces fresh baby spinach
- 1/2 cup vegetable stock
- 7-ounce package of Jones Dairy Farm Hickory Smoked Ham Steak, cut into strips
- 1 cup freshly grated Parmesan cheese, plus more for serving
Instructions
- Preheat oven to 475 degrees.
- In a medium bowl, mix cut squash with two tablespoons of walnut oil, sage, nutmeg, salt and pepper. Pour onto a sheet pan and place in oven and cook until just tender and a little crispy on the outside, about 15 minutes flipping half way.
- Cook egg noodles according to package directions, drain and cool to room temperature. Bring a pot of water back to a boil and hold water at a low boil.
- Place walnuts in a small dry pan over medium heat and toast slightly for about 8-10 minutes tossing often. They should be toasted but not too dark.
- While squash is roasting, in a large skillet, cook bacon with remaining tablespoon of oil until crisp. Drain off all but two tablespoons of bacon fat and over medium heat, sauté shallots with cooked bacon for three minutes. Add garlic and cook for one minute.
- Add spinach, vegetable stock and ham slices and cook just until spinach has wilted.
- Add Parmesan cheese and chopped toasted walnuts.
- Drop cooked egg noodles into hot water just to heat. Drain noodles and place on platter.
- Remove squash from oven and pour over hot noodles.
- Pour ham and spinach mixture over noodles and squash and top with additional Parmesan cheese.
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This is now my go to recipe for one dish meals. So good!
Thank you Shirley!
My favorite recipe anytime but especially in the fall. Made it exactly as shown. Delicious. Also substituted ham and bacon with turkey ham for friends who do not eat pork, and pecans for walnuts.
Thanks for the suggestions!
I know some people don’t like when a review is left where the person did some substitutions, but there is a pandemic going on and sometimes you just can’t get or just can’t afford some ingredients. Not everyone is a confident home cook and I thought it might be helpful to know some of the substitutions that could be made and still have a delicious dish. So here’s what I substituted and why:
Olive oil for walnut oil because walnut oil is way too expensive for my budget. You could also use canola oil or melted bacon grease, which might be nice for the additional bacon flavor.
Penne pasta because I just don’t have the egg noodles in my pantry right now.
I did not include the bacon. Rather I used bacon grease and a little more ham than the recipe called for. This still gave the smoky flavor, but saved my bacon for another dish. There’s no need to have two meats, it’s just done to promote a sponsor. Or if you must, you could probably get away with just a strip or two and not the full ½ lb.
Yellow onion for the shallots, again because I didn’t have any.
¼ cup garlic chives instead of the garlic cloves. I did this only because the garlic I have right now is very potent and I didn’t want it to overwhelm the other spices. Garlic chives are like regular chives, except they have a more garlic like flavor and are flat. They grow easily in your garden or in a pot on a windowsill just like regular chives and have white flowers rather than purple.
Swiss chard instead of spinach because that’s what was ready in the garden. I think kale would also be fine in this recipe. As a bonus the chard’s red stems and veins looked very pretty in this dish.
Aged cotija instead of parmesan, again what was in the pantry. They’re very similar.
Be aware that the butternut squash may take longer than 15 minutes to bake. Mine didn’t get a nice caramelized coating until closer to 30 minutes. Probably a result of it’s internal water content; it seemed to be drier than normal. Next time I will wait to start the rest until the squash is done. I was very pleased with how this turned out. There was a nice mix of salty and sweet and the colors made for an appetizing display plus I could use some of the fresh vegetables and herbs in my garden. If you don’t have fresh sage, 2-3 tsp of dried would work, too.
Thanks Lisa!
Wow! This looks delicious! My family would enjoy this!
Thanks Kathy!
This looks awesome, and I’m not even that big fan of ham, but here it looks delicious! There are so many great flavors going on here, the ham simply enhances the other flavors. Thanks for sharing!
Thank you Jodee!
Wow love all the flavors in this dish Martha!
Thanks Julie!!
This is such a delicious looking recipe. I love all the layers of flavors from the bacon to the sage.
Thanks Christie!!
what a great idea, I had never thought to put ham and squash together like that! looks good
Thanks Janelle!
This sounds like a great, easy dinner for a family! Love it!
Thank you so much!