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

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1


  • 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!