Butternut squash noodles, meet my blog. Blog, meet butternut squash noodles. While I’m not saying this is an abbreviation that needs to stick, but for the sake of my tired fingers and time, let’s refer to them as butternut sqoodles. I know, not that catchy. Trust me, I spent a solid 4-7 minutes on this.
Other contenders included:
- Buttsqoodles (sounds like a type of fart)
- Buttnut sqoodles (sounds perverted)
- Buttersqoodles (too heavy)
- Buttah’ sqoodles (a bit slangy)
- Sqoodles (not exact enough)
-Buash noodles (confusing)
So you see… butternut sqoodles are our best bet. Now that we’ve set the standards, let’s talk spiralizing our favorite fall and winter veggie: butternut squash!
Before you start, it is important to select the best butternut squash for spiralizing. Make sure that the squash is long and pretty even, meaning that the bottom isn’t very bulbous. The following image depicts the perfect sized squash:
The dotted red line is the only part of the squash that you will use. Unfortunately, the spiralizer cannot make noodles out of hollow vegetables/fruits. Luckily, after you cut the squash, you can store and use the leftovers to make other types of fall meals and treats, such as:
This thai curry butternut squash soup from How Sweet It Is.
This butternut squash and spinach lasagna from Skinnytaste.
This butternut squash sage risotto from Iowa Girl Eats.
This mustardy kale and butternut squash from Cookie Monster Cooking.
This roasted butternut squash pizza from Bevcooks.
This butternut squash and gorgonzola and rigatoni pasta pie from Half Baked Harvest.
Or you could always make my butternut squash sweet potato noodles with bacon, spinach and crushed pecans. Just sayin’.
Now that you’ve severed the useful part of the butternut squash from the bottom, it’s time to get to peelin‘. Peel the veggie entirely and then cut it in half for better leverage when spiralizing.
Spiralize! You will notice that the noodles come out much more perfectly than with zucchini and with less half moons. Easy peasy lemon squeezey.
You can practically hear Van Morrison singing “Autumn Song” while you make this dish. The orange, tans, yellows and smells of roasted cumin really invite in the fall season. Chickpeas are the right light touch of protein and the walnuts give it that crunchy heartiness that it needs.
As for the butternut sqoodles, well, I’ll let you find out for yourself. Let’s just say…. wow.
Tomorrow you’ll see what I mean by using those “useless” butternut squash ends for leftovers ……
- 1/4 butternut squash (the non-hollow part)*
- 1 tbsp olive oil + more for drizzling
- 2 tbsp walnuts
- salt and pepper, to taste
- 1 small garlic clove, minced
- 1/2 tsp cumin
- 1/4 cup ricotta cheese
- 1 tbsp finely chopped fresh parsley + extra for garnish
- 1/4 cup chickpeas
- 1 cup cauliflower florets
- 1/2 whole carrot, cut into 1.5" rectangular pieces
- Preheat the oven to 400 degrees.
- Place the carrots and cauliflower in a baking tray and drizzle lightly with olive oil. Add the cumin and season with salt and pepper. Mix to combine thoroughly. Place in the oven for 25-30 minutes. Once cauliflower is lightly browned, the veggies are done.
- While the vegetables are roasting, prepare the butternut squash. Cut off about 1/4 of the vegetable, peel it, and spiralize it, using Blade C. Set aside.
- Next, prepare your herbed ricotta. Place the ricotta and finely chopped parsley into a bowl and mix to combine. Set aside.
- About 10 minutes before the veggies are done roasting, add in the olive oil to a large skillet over medium heat. Once the oil heats, add in the garlic. Cook garlic for 1 minute and add in the butternut squash noodles. Cook for about 5-7 minutes or until the squash softens.
- Once the squash softens, add in the herbed ricotta and cook, tossing to combine thoroughly. Once the noodles are coated in the warmed sauce, plate in a dish and top with roasted vegetables and chickpeas.
- Top with walnuts and garnish with additional parsley and enjoy!