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Spiralized Parsnip Noodles with Roasted Butternut Squash, Kale and Feta

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 2
Spiralized Parsnip Noodles with Roasted Butternut Squash, Kale and Feta

Ingredients

  • 1 cup cubed butternut squash
  • 1 tablespoon + 2 teaspoons of extra virgin olive oil divided
  • salt and pepper to taste
  • 1/2 teaspoon paprika
  • 2 parsnips peeled, Blade D, noodles trimmed
  • 2 cups chopped kale
  • 1 garlic clove sliced thinly
  • 1/4 cup crumbled feta
  • 1/2 teaspoon red pepper flakes to garnish

Instructions

  • Preheat the oven to 400 degrees, line a baking sheet with parchment paper and lay out the butternut squash. Drizzle with 2 teaspoons of the oil and season with salt, pepper and paprika. Toss to combine and once oven is preheated, roast for 30-35 minutes or until fork tender.
  • Ten minutes before the squash is done, place a large skillet over medium-high heat and add in the rest of the olive oil. Add in the parsnip noodles and let cook for 5-7 minutes or until cooked through. Transfer the parsnip noodles to a plate and add in the kale and garlic. Let cook until wilted, about 5 minutes and then add back in the parsnip noodles. Toss to combine and then divide onto two plates and top with butternut squash, feta and the red pepper flakes.