Roasted Butternut Squash Noodles & Quinoa with Spiced Pumpkin Seeds, Dried Cranberries and Goat Cheese

vegetarian
Roasted Butternut Squash Noodles & Quinoa with Dried Cranberries, Spiced Pumpkin Seeds and Goat Cheese

Roasted Butternut Squash Noodles & Quinoa with Dried Cranberries, Spiced Pumpkin Seeds and Goat Cheese

Do you ever stop yourself and say “Man, if I had a reality show, people would think I’m either incredibly boring or extremely weird.” Well, today I thought that. And I think it a lot. I live in a high-rise apartment building (49 floors), and I’m on the 30th floor. Our windows face another building that’s built perpendicular to ours. It’s about three-quarters of a football field away and in between us is the pool/deck. I promise I’m not just bragging about where I live, I’m trying to paint a picture, so bare with me.

Long story short, you can see pretty well into the other building’s apartment units. Every morning, I sit down at my desk and when I take that first sip of coffee, I look out of my window and see into the lives of the people across the way. What do I see?

I see a lot of normal stuff, unfortunately. You know, people making their bed, closing their blinds to get dressed, making breakfast, fiddling around with things on their dressers and tables. Actually, one man always sits down at his desk around the same time that I do (8:00am) and I feel like we’re connected. Maybe he’s a food blogger too? 

At night, things get a bit more interesting, but I haven’t seen anyone chop their date up into bits

Roasted Butternut Squash Noodles & Quinoa with Dried Cranberries, Spiced Pumpkin Seeds and Goat Cheese

I think about what people might have thought about me this morning. At first, it looks like I’m fiddling in my kitchen, cooking. I may do a little twerking or dancing, if I’m in the mood. Next I’m setting up boards and panels and a tripod. Then, I start getting weird – standing on the couch, kneeling in awkward positions to get the right angle, and draping things on my windows. Today, I literally sat down with my remote trying to snap a shot of me dropping goat cheese on top of this dish. Literally, for 25 minutes. It didn’t work, I couldn’t get the shot. 

Roasted Butternut Squash Noodles & Quinoa with Dried Cranberries, Spiced Pumpkin Seeds and Goat Cheese

Roasted Butternut Squash Noodles & Quinoa with Dried Cranberries, Spiced Pumpkin Seeds and Goat Cheese

Roasted Butternut Squash Noodles & Quinoa with Spiced Pumpkin Seeds, Dried Cranberries and Goat Cheese

While all this goes down, I often think “the people across the way either think that I’m insane, a mad scientist or a food photographer.” Do I care? No. Is it funny to think about? Yes.

Roasted Butternut Squash Noodles & Quinoa with Dried Cranberries, Spiced Pumpkin Seeds and Goat Cheese

Even though I couldn’t get the perfect shot of the goat cheese falling effortlessly from my spoon ladle onto the dish, it’s still wonderful. The spiced pumpkin seeds are simple to make and add such a kick to this meal, especially when forked with a sweet cranberry and the creamy goat cheese. These butternut squash noodles are quickly becoming a favorite – all you need to do is roast them for 5-8 minutes and they don’t really need a sauce, because they already have such a distinct flavor. Can regular wheat pasta do that?

Maybe next time I start to photograph a dish, I’ll pin a sign to my window that says, in big block letters, “INSPIRALIZED.COM“. 

Roasted Butternut Squash Noodles & Quinoa with Spiced Pumpkin Seeds, Dried Cranberries and Goat Cheese

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 1

Ingredients

  • 3 " piece of butternut squash peeled, Blade C
  • 2 tbsp dried cranberries
  • 1 tbsp raw hulled pumpkin seeds
  • 1 tbsp chili powder
  • 1 tbsp cooked red quinoa
  • 1 tbsp cumin
  • salt and pepper
  • 1 tbsp olive oil
  • 2 tbsp crumbled goat cheese
  • olive oil cooking spray

Instructions

  • Preheat the oven to 375 degrees.
  • Cook the quinoa according to package instructions. Set aside when done.
  • While the quinoa is cooking, coat a baking tray with cooking spray and spread out the pumpkin seeds. Coat the pumpkin seeds with cooking spray and season generously with salt. Then, evenly dust the seeds with the cumin and chili powder.
  • Bake the pumpkin seeds for 5 minutes in the oven. When done, set aside.
  • Change the heat on the oven to 400 degrees.
  • Add the butternut squash noodles onto a baking tray coating with cooking spray. Drizzle half of the olive oil onto the noodles and toss to combine. Season with salt and pepper and bake for 5-7 minutes or until noodles have softened to your preference.
  • Place the noodles in a bowl and toss with cranberries, spiced pumpkin seeds, quinoa, and the rest of the olive oil.
  • Plate onto a bowl and top with goat cheese. Enjoy!

 

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

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image. Drop file here

19 comments

This looks amazing - perfect for the holidays, too!
Love butternut squash noodles and love the sweet and savory combination of the cranberries and goat cheese as well as the crunch of the pumpkin seeds
Thank you! It's a big bite of fall, basically :)
This is definitely a big bowl of comfort! Lovely recipe!
Thank you!! Glad you like it :)
Dorothy says:
Hi this is Dorothy Margaret's sister. This dish I tried this evening. This is amazing! My roommate tried it and she loved it also. I won't change this dish it is good!!
Yay, I'm so glad you liked it!! Appreciate the support :)
Anonymous says:
I have a question? I love mancotti! but its so heavy and I was wondering if you had any ideas how to make that with the veggie noodles
I'm a huge manicotti fan myself! Thanks for asking... I will be sure to feature a manicotti recipe soon. I would use Blade A to make flat noodles and cook them in a fresh tomato basil and ricotta cheese sauce! Otherwise, you can take slices of zucchini and stuff them with ricotta cheese and bake them in the oven to resemble the shells in manicotti.
Sheila says:
Maybe I'm just dense tonight.....but are the noodles just made with the butternut squash? I've been studying and took a break, found this on Pinterest and thought, wow, that looks amazing!
Yes, they are made with butternut squash, Sheila! Thanks for asking.
Anonymous says:
Wow! This looks seriously delicious! Can't wait to get my hands on a spiralizer once I move (this weekend yay!). Thanks for all of your healthy inspiration! http://citnutritionally.com/
you're very welcome! Thanks for tuning in :)
Dorothy says:
Hi I have another question sorry I know this doesnt pertain to this recipe. But I wanted to try a recipe by chef chloe a vegan chef. She has a Avocado Pesto Pasta and she uses linguine. I want to sub out the linquine with zucchini but I am not sure how to cook the zucchini. I mean in this recipe it just asking you to boil but I am not sure if I should do that with zucchini? What would be best way to go about this? Here is the site http://chefchloe.com/entrees/avocado-pesto-pasta.html
Dorothy - thanks for the question! I don't recommend boiling your zucchini noodles, because it makes them mushy (in my opinion). If you'd like to warm up the noodles, just toss them in a skillet for 1-2 minutes (without any olive oil, maybe just a bit of cooking spray). However, avocado-based sauces are best eaten with raw zucchini noodles! I hope this helps.

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas
...

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas
...

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)
...

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you
...