Butternut Squash Noodles
They make a great side dish, but my favorite way to enjoy them is topped with a quick Beef Ragu, a Bolognese Sauce Stoganoff Meatballs, or my favorite, Italian Beef and Spinach Meatballs.
Tommy is not a fan of zucchini noodles, but he loves butternut squash noodles. The best part is they only take about 10 minutes to cook and they don’t get soggy like zucchini, although they do tend to get soft and break if you cook them too long. The top straighter part of the butternut is the only part that can be spiralized as the bottoms part with seeds is not solid and therefor it would not work. Save the bottom part for Roasted Butternut and Brussels Sprouts, Butternut Breakfast Burrito Bowls, or to add to these Vegetarian Butternut Enchiladas. For this recipe you’ll need one large butternut for two people. The top part that gets spiralized should be about 20 ounces once trimmed and peeled.
Butternut Squash Noodles Tips
You will need a sturdy spiralizer to cut this into noodles, a cheap hand held spiralizer won’t work. I prefer to use the thickest noodle blade of my spiralizer, if you have the Inspiralizer, (affil link) it’s blade D. Roast them in a single layer, you will need two sheet pans. You can buy them pre-cut, or for meal prep cut them ahead and refrigerate in ziplock bags for up to 4 to 5 days.
How To Make Butternut Squash Noodles
More Butternut Squash recipes:
Roasted Seasoned Winter Squash Medley Maple Roasted Butternut Squash Maple Soy Butternut and Brussels Roasted Butternut and Brussels Slow Cooker Butternut Squash Soup
