Butternut Squash Pasta
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Today we’re eating Butternut Squash in noodle form. Because, why not??? Well, it’s because I really love pasta and would eat it every single meal if possible.
Truth be told: I’m not really a fan of spaghetti squash in the form of spaghetti. No matter what I do, it always ends up soggy and mushy and I just don’t love it. So, when I eat spaghetti squash, I eat it in the form ofhash browns或者烤“mac n'ceese”. But, that’s all beside the point.
The point: while a bit more work, Butternut Squash makes for some YUMMY noodles!! And, it give me an excuse to use my spiralizer which I find overly exciting.
And since my favorite way to eat pasta is with a little bit of butter, herbs, and cheese, this dish is so super easy to throw together and SO so tasty.
How to Make Butternut Squash Noodles
Start by preparing your squash: cut the ends off, peel the whole squash, and then cut it in half. I usually only cook half of a squash at a time. But, if you’re cooking for more than 2 people, the whole squash will be needed.
Once the butternut squash is fully spiralized, you’re going to want to take some clean kitchen scissors and cut the noodles. I usually just do a few snips and aim to get the noodles roughly the same length as traditional pasta. If you don’t do this, you’ll end up with noodles that are multiple feet long and rather difficult to eat. :)
When the noodles are ready, toss them with olive oil, salt, and pepper.
How to Cook Butternut Squash Noodles
When ready to cook, throw it in the oven for just 10-12 minutes, tossing halfway through. Once done, plate the Butternut Squash Pasta.
Toss it with a bit of butter, some fresh herbs, and cheese. Add additional salt & pepper to taste. It’s that easy!
While baking is my preferred method, the Butternut Squash Noodles can also be sautéed. Simply add a bit of oil to a large skillet and heat to medium. Toss the noodles in the skillet to cook them. If you want your butternut squash pasta just barely cooked through but with a bit of crunch left to it, I suggest sautéing for about 5 minutes. You can cook them for up to about 12 minutes if you want them a lot softer.
This Butternut Squash Pasta Recipe is light and yet still very filling (much like traditional pasta). I love that it fills me up and I have the satisfaction later knowing that I just ate a giant plate of veggies.
This pasta also keeps well and makes for great leftovers for lunch!!
Can the Butternut Squash Noodles Be Made in Advance?
Ihavetried cooking them and then storing them. It works okay but I think they taste a lot better if cooked right before you’re ready to eat them.
What is the Best Spiralizer to Buy?
I also want to answer a question I get A LOT: what is my favorite spiralizer. I have tried about 4 different spiralizers andThe Inspiralizer到目前为止我最喜欢。我不能推荐它。全揭露，血红素化器大约是您在亚马逊上可以找到的其他一些的价格。然而，作为拥有两个更便宜的螺旋剂的人，我在这里证明这是花费额外的钱的时间。其中一个螺旋剂只是完全垃圾，并且没有很好地工作，另一个螺旋状剂工作了大约6个月，但随后破产了。我能够把它卷回到一起，它有点好。但是是的，只是挥霍Inspiralizer!
See How to Make the Butternut Squash Pasta:
- 1/2of a butternut squash
- Olive oil
- 2 tablespoonsof butter, divided
- 2 tablespoonsof fresh parsley (or other herb), divided
- 3 tablespoonsof parmesan cheese, divided
- Pre-heat the oven to 400 degrees F.
- Prepare your squash by cutting off the ends, cutting it in half, and peeling the half of the squash that you plan to use.
- Place the noodles on a baking sheet, drizzle with olive oil, sprinkle with S&P, and toss the pasta to coat it all.
- Plate the pasta on 2 plates and top each plate with half of the butter, half of the parsley, and half of the cheese.
- ENJOY!!! Easy, right??