Herbed Ricotta Butternut Squash Noodles with Walnuts, Chickpeas and Cumin-Roasted Carrots and Cauliflower

gluten freevegetarian

Herbed Ricotta Chickpea Butternut Squash Noodles with Cumin-Roasted Carrots and Cauliflower

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:

how to make butternut squash noodles

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.  

Herbed Ricotta Chickpea Butternut Squash Noodles with Cumin-Roasted Carrots and Cauliflower

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. 

Herbed Ricotta Chickpea Butternut Squash Noodles with Cumin-Roasted Carrots and Cauliflower

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 ……

Herbed Ricotta Butternut Squash Noodles with Walnuts, Chickpeas and Cumin-Roasted Carrots and Cauliflower

Yields 1

15 minPrep Time

30 minCook Time

45 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 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

Instructions

  1. Preheat the oven to 400 degrees.
  2. 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.
  3. 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.
  4. Next, prepare your herbed ricotta. Place the ricotta and finely chopped parsley into a bowl and mix to combine. Set aside.
  5. 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.
  6. 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.
  7. Top with walnuts and garnish with additional parsley and enjoy!
7.8.1.2
72
https://inspiralized.com/herbed-ricotta-butternut-squash-noodles-with-walnuts-chickpeas-and-cumin-roasted-carrots-and-cauliflower/

Herbed Ricotta Chickpea Butternut Squash Noodles with Cumin-Roasted Carrots and Cauliflower

Herbed Ricotta Chickpea Butternut Squash Noodles with Cumin-Roasted Carrots and Cauliflower

Herbed Ricotta Chickpea Butternut Squash Noodles with Cumin-Roasted Carrots and Cauliflower

Herbed Ricotta Chickpea Butternut Squash Noodles with Cumin-Roasted Carrots and Cauliflower

Herbed Ricotta Chickpea Butternut Squash Noodles with Cumin-Roasted Carrots and Cauliflower

Herbed Ricotta Chickpea Butternut Squash Noodles with Cumin-Roasted Carrots and Cauliflower

 

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

25 comments

Andrew Schroeder says:
Ali, I love your site, but I have one request -- if you're including pics of the cooking process please try to include one of the sauce right before adding your voodles? I have problems with watery sauces even after reading your tips!
I will do this, definitely! Thanks for the request... the watery sauces are tough! The trick is to reallyyy reduce your sauce or use less sauce!
Bethany K says:
I'm confused about the cutting in half. So I'll have two moon shaped pieces to spiralize? Can I see a picture of that going through the spiralizer? I'm so excited to try this as zucchini season is over but butternut squash is abundant!
Ky says:
I have been spiraling for a couple years but you have inspired me to try some new veggies out. I had sweet potato with peanut sauce and was incredible! Thanks :)
Ky - I'm so glad I've inspired you to keep using your spiralizer! That's my goal :)
Laurel says:
You just keep posting recipes featuring all my favorite things! Can't wait to make this one.
Thank you!!! I'll keep it up :)
How have I never had butternut squash noodles?! Need.
Ashley - you need to change that! Thanks for the comment :)
Anonymous says:
PLease show pictures of the veggies your are spirilizing, not just the finished dishes (tho those are yummy!!) I can't imagine how to spirilize a butternut squash!
Thanks for asking - a tutorial is coming tomorrow with pictures!!
Shannon says:
Cut the squash in half which way? (Prior to spiralizing)
Shannon - thanks for asking! Tomorrow, I am posting up a full step-by-step tutorial on how to spiralize a butternut squash (with pictures). Stay tuned!
samarieb says:
I just found you through a mailing list I'm on and I'm so excited. I bought one of these and used it twice because I wasn't too sure what to do. This looks amazing!
I'm so glad you found me! Time to use that spiralizer!
Heidi says:
Is there anything you could use other than the ricotta cheese? Trying to eat vegan? Thanks if you have any ideas, recipe looks yummy!
Anonymous says:
Looks amazing! Thanks for the recipe.
Looks amazing. Thanks for the recipe.
Thank you so much! I'm glad you like the recipe.
Anonymous says:
I made this tonight but did peanuts instead of walnuts because my husband has a tree nut allergy. I also added crushed red pepper to the squash. It was delicious.
kathy says:
I roasted the chickpeas along with the vegetables (added broccoll too)...if you've never had roasted chicpeas they are awesome. drain from can and put on paper towels and pat them dry ....toss with the olive oil, vegetalbes and cumin....they come out just a little crunchy!

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

  • Weekly Recap
  • Kidsletter
  • Products + Sales