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Butternut Squash Noodles

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 Servings
Calories 148kcal

Ingredients

  • 6 Cups Butternut Squash Noodles (see note 1 for slicing + spiralizing your own)
  • 2 Tablespoons Butter unsalted
  • 2 Cloves Garlic
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Pepper
  • Parmesan to taste
US Customary - Metric

Instructions

  • Prep your butternut squash noodles (see note 1 for tips). Melt butter in a large pan over medium heat. Add the garlic and saute until fragrant, about 1-2 minutes. (see note 2 to oven bake instead)
  • Add butternut squash noodles and toss to coat in the melted butter. Add the salt and pepper. Continue to cook the noodles until they've softened to your liking, being careful not to overcook. Should be 8-10 minutes. Toss the noodles with tongs as they cook to ensure they cook evenly.
  • Sprinkle cooked noodles with parmesan. Serve warm, and enjoy!

Notes

  1. How to make butternut squash noodles:
    1. Slice - Remove the bulbous and top of the squash, we'll only spiralize the neck of the squash. Peel the skin using a sharp knife (it's often too tough for a veggie peeler).
    2. Spiralize - use a sturdy spiralizer, as butternut squash is firm and harder to spiralize than most veggies. Make sure the prongs press firmly into the flesh, and that the spiralizer is attached to the counter. Slice the noodles to shorten the length of the strands.
  2. Oven baking the noodles: preheat the oven to 400 F. Spread noodles onto a rimmed baking sheet, and drizzle with oil and seasoning. Bake for 8-10 minutes.

Nutrition

Calories: 148kcal | Total Carbohydrates: 25g | Protein: 2g | Fat: 6g | Sodium: 635mg | Fiber: 4g | Sugar: 5g | Net Carbs: 21g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com