This post is sponsored by Carapelli® . All thoughts and opinions are my own.
When I go for morning walks, I pass by pumpkin patches that are guarded by scarecrows. Families with young children are drawn to the small local farms in our small town here in Southern Vermont with the intention of selecting the ideal canvas for their seasonal Jack O’ Lanterns.
I chose a few butternut squashes last week during one of those walks to try my hand at making squash noodles. If you have been following for a while, you might recall the 5-Ingredient Zucchini Noodles and Sweet Potato Noodle Pad Thai I shared in the past. They rank among the blog’s most well-liked recipes.
Since butternut squash is currently in plentiful supply, I was curious to see what would happen if I spiralized it and made noodles out of it. Unexpectedly, it turned out to be such a good recipe that I decided to post it on the blog.
With the holidays approaching, I also believed it would make a fantastic vegetarian side dish, especially if you have visiting vegetarians. This recipe for Butternut Squash Noodles, which only requires a few ingredients and takes less than 20 minutes to prepare, is bursting with autumnal flavors.
If you enjoy whipping up quick dinners with few ingredients, like I do, you are aware that using high-quality ingredients is the secret to creating dishes that taste good. I used Carapelli Organic Extra Virgin Olive Oil, a premium oil with depth and flavor (bottled in Florence, Italy for more than 125 years), for my butternut squash pasta noodles.
Since I used Carapelli Organic Extra Virgin Olive Oil in this recipe for Roasted Carrot Hummus last summer, I have been using it. It tastes fantastic and comes in a beautiful bottle that is easy to overlook in the supermarket’s olive oil aisle.
I want to discuss how to make butternut squash into “noodles” before I continue with the recipe.
The first technique, which I employed, involves using a spiralizer. I personally own one and highly recommend it.
You should look for a butternut squash with a long, thick neck if you plan to spiralize it. The bulbous portion at the bottom (where the seeds are) is not ideally shaped for spiralizing. I reserve the bottom part for roasting later on.
Simply peel the neck portion of the butternut squash and remove the top to create spiralized squash noodles. Then using the thickest noodle blade process butternut into noodles. Before you begin turning the wheel to make the squash into noodles, make sure that the squash is firmly pressed onto the prongs because butternut squash is harder than other vegetables like zucchini and sweet potatoes.
If you’d like, shorten the long squash noodles so they’re easier to cook and consume later.
Roast Butternut Squash Noodles in The Oven
Roasting squash noodles in the oven is another way to prepare them. Simply preheat the oven to 400 degrees Fahrenheit, line a sheet pan with parchment paper, spread your spiralized butternut squash out on the sheet pan, drizzle it with one tablespoon of olive oil, and season it with salt and pepper if you do. They should be fully roasted and softened in no more than 7-9 minutes.
Sauteé on the Stove Top – How To Cook Spiralized Butternut Squash
This recipe for stovetop squash noodles involves two steps in the cooking process.
You start by frying a small chopped onion and a few garlic cloves in two tablespoons of olive oil. The squash noodles are next added, and they are gently sautéed for 7 to 10 minutes. It will be simpler to turn them as they cook if you use kitchen tongs. They will be soft and smaller in volume when they are fully cooked, so watch for those signs.
Second, you add in the flavoring agents. To keep this recipe as straightforward as possible, I chose to top it with toasted walnuts, a little parmesan cheese, and fresh parsley. However, if you are preparing this for holiday entertaining, you can substitute fresh sage for the parsley.
Watch how to spiralize butternut squash video {27 Seconds}
FAQ
What flavors go well with butternut squash?
- Cinnamon, nutmeg, cloves, cardamom, rosemary, sage, thyme, and bay leaf are among the herbs and spices.
- Sweet: brown sugar, maple syrup, honey.
- Savory foods include pasta, rice, eggs, bacon, chicken, beef, ham, turkey, and sausage.
What is a good spice to use with squash?
Oregano. Oregano is one of those herbs that, until you used it, you didn’t realize made your food taste better. Fresh oregano provides contrast to the caramelized onion and squash in Food & Wine’s recipe for roasted squash with red onion, oregano, and mint.
What do squash noodles taste like?
Spaghetti squash has a very mild flavor that is almost neutral, but I would describe it as slightly sweet. Its flavor is not nearly as robust as that of other winter squash, such as acorn or butternut squash, so its texture is what I find most striking.
Should butternut squash noodles be slimy?
The pieces will be safe to use if they feel dry to the touch, aren’t slimy, and smell fresh.
