Comments on: Spiralized Butternut Squash with Curried Lentils and Pumpkin Seeds

By: Jen Y.

Jen Y. — Mon, 27 Mar 2017 17:47:25 +0000

We finally made this the other night using sweet potato noodles instead of butternut squash. We make daal (indian style lentils) a lot in our house, so we were interested to try this “fusion” version, which we nicknamed “Thai Daal” (over Sweet Potato Noodles). While we overall enjoyed the recipe, but think it was MUCH better with some plain yogurt mixed in just before serving. This helped mellow the spice from the red curry paste and helped meld the other spices. We will definitely repeat this again!

By: Amber

Amber — Tue, 27 Sep 2016 19:57:47 +0000

In reply to Susan. I'm trying to figure out why you would slice the pumpkin. Are you tali about spiralizing it? I don't think having it inow the fridge would make a significant difference since cooking it takes out a lot of the water anyway

By: Amber

Amber — Tue, 27 Sep 2016 19:54:31 +0000

In reply to Jo D. Spiralized foods are going to shrink because the veggies are mostly water. The amount will vary depending on the amount of water in that particular vegetable, but in my experience they lose a good half of their volume.

By: Susan

Susan — Mon, 08 Aug 2016 23:45:19 +0000

In reply to JoD. woah! calm down! It's the same thing.

By: Anonymous

Anonymous — Mon, 08 Aug 2016 23:41:48 +0000

In reply to JoD. butternut pumpkin is another name for butternut squash.

By: JoD

JoD — Mon, 08 Aug 2016 16:15:15 +0000

In reply to Susan. PUMPKIN noodles? This recipe does not call for pumpkin noodles. Use BUTTERNUT SQUASH like the recipe says. Will work better.

By: Susan

Susan — Mon, 08 Aug 2016 09:28:03 +0000

wow! just made this – another winner!!

only thing is, my pumpkin noodles fell to bits when i cooked them – not quite mash, but they certainly didn’t hold their own in the transfer from tray to bowl, they broke into little bits.

Still delicious, but i’d love to know where i went wrong. I sliced the pumpkin and laid it out on a tray, and then I had to go out, so it sat in the fridge for about an hour – could it be that?

By: Ali Maffucci

Ali Maffucci — Sat, 12 Mar 2016 21:13:16 +0000

In reply to Jo D.

Yes, we do have a video! Here it is: https://www.youtube.com/watch?v=_YewJIpJ-hM

By: Jo D

Jo D — Fri, 11 Mar 2016 23:43:45 +0000

Finally made this recipe. Had been looking forward to it since you published it. Well, we’ve decided (hubby and me) that sweet potatoes will be used next time. The recipe lends itself to carrots too. He had a hard time Inspiralizing the butternut squash. Do you have a video ‘how to do that’? Hubby does the Inspiralizing and he finished dicing the butternut squash by hand. Which actually made it good size to eat. Actually, I must overcook any of my Inspiralized foods cause they shrink so much. We thought it was going to be bland with ‘plain’ butternut squash but the ‘sauce’ makes it. Very good. And we love h-o-t spicy food. Next time I’ll make some over fried chicken to go with it.

By: Anastasia

Anastasia — Tue, 09 Feb 2016 03:10:27 +0000

In reply to Kate. I actually think the noodles in the photos were cut with blade b, just by the width of them. Ali has a post somewhere on controlling the depth of the noodles by applying different pressure. Look that up, and if you make them thinner by depth, they should cook quicker. Also, I thought I posted a response to this recipe already, but anyway, I made it the day it came out and it was amazing! I am just about to make round 2. :)

By: Kate

Kate — Fri, 29 Jan 2016 01:29:09 +0000

This was my first time trying butternut squash noodles. When I spiralized it, only some of the noodles were thick and even like yours in the picture, and the rest were smaller. When I baked them, the small ones were a nice edible texture and the larger ones were still crunchy. Anyone have any tips on this?

By: Margie

Margie — Tue, 12 Jan 2016 15:04:57 +0000

I changed the heck out of this recipe to use what I had in the house. Carrot noodles instead of butternut squash; toasted almonds instead of pumpkin seeds; red lentils instead of green lentils; ketchup + water + lemon juice instead of tomato sauce; extra spices instead of red curry paste. It was fantastic!

By: Ali Maffucci

Ali Maffucci — Tue, 12 Jan 2016 13:40:26 +0000

In reply to Chloe. I haven't changed anything, but thank you!! I use a Canon 5D Mark III!

By: Erin @ Her Heartland Soul

Erin @ Her Heartland Soul — Tue, 12 Jan 2016 00:33:28 +0000

This looks delicious!

By: Shelbi

Shelbi — Mon, 11 Jan 2016 21:16:56 +0000

so funny! I just printed a lentil recipe to make in the slow cooker right before reading this post. I LOVE that it’s the year of pulses. People need to be getting more of their protein from these delicious sources.

By: Chloe

Chloe — Mon, 11 Jan 2016 20:02:27 +0000

Ali your pictures are fantastic! They have always been beautiful but for some reason they are looking even more refined lately. I was wondering what camera and lens you use – have you upgraded since you first started photographing food? I have a macro lens and I still can’t get my pictures to look this crisp. Maybe it’s my lighting?