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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
- salt
- 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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Thank you for the easy to follow tutorial! I can’t wait to try this!
This was great., Thanks.
Mine are in the oven now. So easy, why haven’t I tried this sooner! Thanks for the instructions. They are going with baked chicken tonight. Thanks again 🙂
Right! So easy! And so good! I love making these. Hope you enjoyed them.
Can the bulbous end be cut into smaller pieces and then spiralized?
You could definitely try that. I just chop it up and add it to soups. 🙂
Thank you fir your great step by step , serving tonight!
You are welcome! Enjoy!!
They look amazing! I used to make them all the time but I don’t have a spiralizer any more :(! Great recipe!
Oh, I couldn’t live without my spiralizer. Makes veggies so much more interesting!
I love spiralized noodles!!! This is a great tutorial on how to make them – it will definitely help many people. I’ll be sure to point people here when talking about how them.
Thanks, Michele!!
These seriously look perfect! I’ve made zucchini and sweet potato noodles, but never butternut. I have to try them!
It’s nice to mix it up. They are so good…and so easy!
I just love butternut squash noodles! I find the texture and color to be so convincing! Awesome tutorial 🙂
Me, too! The best!!
I have not tried making noodles with butternut squash before. I think I need to change that, and upgrade my spiralizer. These look yummy!
I use my spiralizer all of the time. I love the one that I have. Hope you get a chance to make these. 🙂
These are so beautiful! I would love a bunch of these with a meal. My youngest would gobble these up!
My kids LOVE them. Super fun to eat!!
This is a fun recipe! I can’t wait to try. How about butternut squash noodles with butternut squash sauce?! Too much, maybe :p I think they’d pair up well with a creamy cashew alfredo.
Creamy cashew alfredo sounds so good!
Totally gorgeous and thanks so much for sharing this post. I learned a lot !
Thanks!!
These look so beautiful and colorful!
hanks, Hannah!!
These are so versatile and great for so many dishes.
That’s why I LOVE them!!
Thanks for this great post! I think people fail to realize how many nutrients vegetable noodles add to the meal. Love this recipe hun!
Thanks, Kelly!
I LOVE butternut squash noodles but I’ve never tried baking them so thank you for that idea! Gonna have to give these a go soon 🙂
Hope you enjoy them!!
Yum! I love sweet potato noodles and can’t wait to try spiralizing a butternut squash.
They are similar. I think you are going to love them!!
I love butternut noodles so much I can just eat them right off the pan – no need for sauce!
Me, too! They are so good!!
I love anything spiralized, I’ve not done them in the oven like this though.. I must try.
It’s so easy! Enjoy!
Can you toss the noddles in olive oil instead of butter before baking??
You can use any fat that you like! 🙂