A healthy pasta alternative or side dish that only takes about 10 minutes to roast in the oven.
I’ve been busy, busy, busy these past two weeks finishing up the last few recipes for my next cookbook (sorry if it seems like I’m MIA). One of those recipes calls for spiralized butternut noodles which are wonderful roasted as a side dish simply drizzled with olive oil as I did here, or topped with a hearty sauce (skinny bolognese would be great!)
My husband doesn’t care for zucchini noodles, but is a huge fan of butternut, and therefor loves these 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. I prefer to use the thicker noodle blade (if you have the Inspiralizer, it’s blade D) and roast them in a single layer, so for this recipe I used two sheet pans. You can also cut them ahead on the weekend and keep them in ziplock bags in my fridge for the week to roast as needed.
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 soup or another use. 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.
Original Source: Roasted Spiralized Butternut Squash Noodles