Don’t these look delicious? Butternut squash noodles are a healthy, easy to make alternative to traditional pasta. Colorful, vibrant, and deeply nutritious.
I’m back with another easy kitchen hack for ya. You guys know that I’m keeping things real simple these days. I’m relying on easy to make meals to get me through our busy school and work weeks. Anyone else feeling this?
So most of us know that vegetable noodles are the new “thing” these days. You can see them popping up all over Pinterest. People are realizing that traditional pastas are not really that good for us and that making healthier alternatives is super easy. You may have seen my recipes for Creamy Bacon Zoodles or Chicken Curry with Zucchini Noodles. Today I am going to show you how to make another fun vegetable noodle that I feel is a bit more like regular pasta.
Butternut squash noodles are not only beautiful to look at, they also have a firmness to them that holds up really well in recipes. Butternut squash is loaded with nutrients like folate, beta-carotene, potassium, and vitamin C. It is also considered an anti-inflammatory food because of it’s high antioxidant content. It’s really a great food to incorporate into your diet in the colder months.
So, let’s get right to it. Here’s a few tips to get you started:
- Pick the straightest butternut squash you can find. I find that butternut squash with a narrow shaft is easier to spiralize.
- Cut off the bulbous end. You can use this for other recipes like Butternut Squash Pasta Sauce or Curried Butternut Squash and Greens.
- Be sure to peel your butternut squash really well.
- Be sure not to over-bake. Bake until the noodles are al dente. This will ensure that they hold their shape in your recipes.
- Feel free to season with anything that makes you happy. I have used sage, garlic, fresh herbs, and smoked paprika.
- I use THIS 4 blade spiralizer and love it. If you don’t own a spiralizer, you can use a very sharp vegetable peeler to peel the butternut squash into thin ribbons. This works well too.
- One nice size butternut squash makes enough noodles for 2-3 people.
How to Make Butternut Squash Noodles
Preheat oven 400’F and get yourself a nice butternut squash.
Peel, cut off bulbous end (this cannot be spiralized), and trim the other end off of the piece you are about to spiralize.
Cut your butternut piece in half to make it easier to handle.
Using a spiralizer (with either the medium or large noodle fitting), process butternut into fun noodle shapes. ( I use THIS one.)
Transfer to baking sheet and drizzle with 2 teaspoons of melted butter or ghee.
Bake for 8-10 minutes, until al dente.
- one butternut squash
- 2 tsp of butter or ghee, melted
- Preheat oven 400’F.
- Peel, cut off bulbous end (this cannot be spiralized), and trim the other end off of the piece you are about to spiralize.
- Cut your butternut piece in half to make it easier to handle.
- Using a spiralizer (with either the medium or large noodle fitting), process butternut into fun noodle shapes.
- Transfer to baking sheet and drizzle with 2 teaspoons of melted butter or ghee.
- Bake for 8-10 minutes, until al dente. Salt to taste. Enjoy!
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