Butternut Squash Noodles
User Reviews
5
Butternut Squash Noodles
Description
The Butternut Squash Noodles recipe features spiralized butternut squash cooked either on the stovetop or in the oven. On the stovetop, butter is heated until fragrant with minced garlic, then the squash noodles are added and cooked for 5 to 7 minutes until tender but still slightly firm, stirring occasionally. Seasoning with kosher salt and black pepper enhances the natural sweetness of the squash.
Alternatively, the noodles can be roasted in a 425°F oven on a baking sheet with butter, garlic, salt, and pepper until tender and lightly browned, which takes about 10-15 minutes. The oven method can yield golden edges for a bit more texture. Both methods produce a dish with a mild, buttery flavor complemented by the savory Parmesan cheese sprinkled on top and fresh parsley for color and brightness.
Butternut squash noodles serve as a lighter side dish or low-carb substitute for traditional pasta, suitable for pairing with various sauces or proteins. They should be eaten soon after cooking for the best texture but can be stored in the refrigerator for a few days. Spiralizing at home requires sturdy equipment to handle the size and firmness of the squash.
Ingredients
- 3/4 butternut squash spiralized
- 1 garlic minced, optional, clove
- 2 tablespoons butter or olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- parsley for serving, chopped
- Parmesan Cheese for serving, freshly grated
Instructions
Stovetop Instructions
- Heat butter in a large saucepan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds.
- Add the butternut squash noodles and cook for 5-7 minutes, depending on the thickness of your noodles, stirring occasionally with tongs until they are fork tender.
- Season the noodles with salt and pepper, grate parmesan cheese on top and sprinkle with fresh parsley, if desired.
Oven Instructions
- Preheat oven to 425°F. Place noodles on a large baking sheet. Add garlic, butter, salt and pepper, and roast until fork-tender and golden in spots—about 10-15 minutes, depending on how soft you'd like the noodles. Toss halfway through.
- Grate parmesan cheese on top and sprinkle with fresh parsley, if desired.
Notes
- Store leftover cooked noodles in an airtight container in the refrigerator for up to 3 days; best eaten fresh for texture.
- To freeze butternut squash noodles, do so before cooking in a freezer-safe container or bag for up to 3 months.
- A strong spiralizer is recommended to make uniform noodles from butternut squash due to its hardness and size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 9412 kcal
% Daily Value*
| Calories | 94.12kcal | 5% |
| Carbohydrates | 11.37g | 4% |
| Protein | 1.07g | 2% |
| Fat | 5.79g | 9% |
| Saturated Fat | 3.62g | 18% |
| Cholesterol | 15.05mg | 5% |
| Sodium | 635.28mg | 26% |
| Potassium | 330mg | 7% |
| Fiber | 1.94g | 8% |
| Sugar | 2.08g | 4% |
| Vitamin A | 10140.56IU | 203% |
| Vitamin C | 19.92mg | 22% |
| Calcium | 45mg | 5% |
| Iron | 0.66mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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