Now if this isn’t a bowl of autumny goodness, I don’t know what is.
It’s actually mind-boggling to me how people (mainly, kids, I guess) don’t like brsusels sprouts. Not only are brussels cute (they look like BABY cabbages!) they carry such a distinct, lovely flavor that absorbs seasonings so well – olive oil, salt and pepper are all you need to transform them.
This fall, I’m most excited for brussels sprouts. Hence, this recipe, using another great fall and wintertime veg: butternut squash!
My favorite way to prepare brussels sprouts is to shred them. It takes a little bit of extra time (as opposed to just cooking them whole), but it’s worth every second. When they’re shredded, they become the most flavorful “salad.”
The shredded brussels sprouts add a wonderful texture and flavor to the butternut squash noodles. Since the noodles already have their own wonderful flavor (that’s brought out by the roasting), it only adds to the savory, warm nature of the dish.
The walnuts give the dish a lovely crunch – they’re also toasted, which brings out their aromatics and takes away the slight bitterness that you get when eating raw walnuts.
What really brings this dish together are the caramelized onions. Their velvety texture adds a soft consistency that makes every bite luxurious. Plus, who doesn’t like caramelized onions? On top of burgers, in salads, in stir fries and now, in this bowl of pasta.
Overall, this dish is about as falltime as it gets. Can you tell I’m excited?
Since many of you asked me on my Instagram how to spiralize a butternut squash, here’s a video that shows you how, from my YouTube page (follow me on YouTube for more exciting things to come!):
What are your favorite ways to eat brussels sprouts?
Nutritional Information & Recipe
(without parmesan cheese)
- For the noodles:
- 1 medium butternut squash, peeled, Blade C
- ½ tablespoon extra virgin olive oil
- ¼ teaspoon garlic powder
- salt and pepper, to taste
- For the rest:
- ½ cup roughly chopped walnuts
- 1 cup of brussels sprouts
- 2 tablespoons extra virgin olive oil
- 1 medium red onion, sliced thinly
- 1 large garlic clove, minced
- ¼ teaspoon red pepper flakes
- salt and pepper, to taste
- optional: ¼ cup grated parmesan cheese
- Preheat the oven to 400 degrees. Spread the butternut squash noodles out on a baking sheet, drizzle with olive oil and season with garlic powder, salt and pepper. Line another baking tray with parchment paper and place the walnuts. Bake the butternut squash noodles alongside the walnuts, baking the walnuts for just 5 minutes and baking the noodles for 8-10 minutes or until al dente, tossing halfway through.
- While the butternut squash is baking, shred the brussels sprouts. Chop the bottoms off and peel off the outer leaves, if tough and discolored. Slice them in half and then slice thinly lengthwise. Set aside.
- Place a large skillet over medium heat and add in the olive oil. Once oil is shimmering, add in the garlic, red pepper flakes and onion and lower heat to medium-low and cook the onion, stirring occasionally, until onion is translucent and mainly wilted, about 3 minutes.
- Add in the brussels sprouts and season with salt and pepper. Cover and cook the brussels sprouts, still on medium low heat, uncovering occasionally to stir, or until lightly browned and cooked (about 3-5 minutes). Take the skillet off the heat and add the parmesan (if adding) and then fold in the walnuts, stir, and pour into a large mixing bowl along with the butternut squash noodles.
- Toss to combine and serve.