These Easy Butternut Squash Noodles are low-carb colorful pasta, you can enjoy this perfect noodles recipe as a side dish.
Butternut Squash Noodles Recipe by YUMNA JAWAD
How To Cut And Peel Butternut Squash:
Butternut squash is tubular in shape with a wide neck part that is seeded. You want to cut the butternut squash right where the shape changes from the tube to the wide neck. You can save that wide piece to peel, seed, chop, and roast at a later time.
As for the neck of the butternut squash, trim off the end so you can stand it upright on a cutting board, and use a knife or vegetable peeler to remove the skin. Now you’re ready to make noodles!
Recommend using something strong and sturdy, you want to use the thickest blade to push the butternut squash through the machine. This is the hardest part of the recipe, but if you keep the squash sturdy, it should only take you a couple of minutes.
How To Cook Butternut Squash Noodles:
Whether you make the noodles yourself, or you buy already prepared, there are 3 ways to cook butternut squash noodles. You can boil on the stovetop, sauté on the stovetop, or roast in the oven.
BOIL ON STOVETOP:
Boil the butternut squash noodles (like spaghetti) in a pot of salted boiling water for 2-4 minutes. This is the best way, but it definitely works and it’s great if you already have a pot of boiling noodles or if you’re mixing half pasta and half noodles in one pot. Just be sure to keep an eye on the squash so it doesn’t soften too much.
SAUTÉ ON STOVETOP:
First, sauté some aromatics with some fat. So you can use onions or garlic or both with olive oil or butter or other cooking oils. Then, add in the butternut squash noodles and sauté for 7-10 minutes, frequently tossing the them with tongs to make sure they’re evenly cooked. As they cook, they will shrink down in size and become softer.
ROAST IN OVEN:
Finally, the last cooking technique is to roast the butternut squash in the oven. Love roasting all root vegetables, and these butternut squash noodles are no exception. You can line a baking sheet with parchment paper, or just place them directly into a casserole dish with some seasoning and butter or olive oil. It takes only 10 minutes to roast the butternut squash noodles in the oven.
- Use the long thin neck part of the butternut squash for spiralizing. The bottom part (where the seeds are), called bulbous, is not ideal for spiralizing, because of the uneven shape and the seeds in the middle.
- Don’t overcook the them. Regardless what method you’re using to cook the noodles, keep an eye on them because the texture changes quickly and can become too soft. You’re looking for a fork tender consistency, where it’s easy to twirl the noodles without them breaking apart on the fork.
- Season while you cook; It will go a lot further than seasoning after. On their own, these butternut squash noodles can be bland. So seasoning them before you cook them will help bring out their sweet and nutty taste.
Other recipes you might like to try: Vegan Green Bean Casserole, Chicken Casserole Broccoli, Keto Chicken Chow Mein
Easy Butternut Squash Noodles
- 3/4 butternut squash spiralized
- 1 garlic clove minced, optional
- 2 tbsp butter or olive oil
- 1 tsp Kosher salt
- 1/2 tsp freshly cracked black pepper
- Fresh chopped parsley for serving
- Freshly grated Parmesan for serving
- 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.
- 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 minutes.
- Grate parmesan cheese on top and sprinkle with fresh parsley, if desired.