Have you gotten into the amazing world of spiralizing yet? If not, you’re missing out. You can basically transform any vegetable into noodles, which saves you a ton of calories and actually has a lot more flavor. The tried and true spiralizing veggie is, of course, zucchini (which goes great in avocado pesto sauce), but did you know you can also spiralize butternut squash? It’s slightly sweet, ultra-filling, and is bound to be your newest food obsession.
Here’s what you’ll need
This dish has some seriously tasty components…let’s talk about them. First there are the butternut squash noodles, which take your love of butternut squash to a whole new level (I use the Inspiralizer to cut through that tough butternut). There’s the decadent gorgonzola cream sauce, which is made even better by the fact that it contains just two ingredients. There are toasted pine nuts and dried cranberries, little flavor/texture bombs. And finally, the fried sage, the herb of the season. Bring it all together and you have a quick (i’m talking less than 30 minutes) meal that’s loaded with plant-power.
How to make spiralized butternut noodles
Making noodles with butternut squash is easy! You’ll just need a good quality spiralizer (I use the Inspiralizer). Step 1: Halve and PeelCut the butternut in half, hamburger style. We’re only going to be using the top portion of the butternut, so try to cut it as large as possible without including the seedy bottom portion. Then you’ll peel off the tough skin with a vegetable peeler. Step 2: SpiralizeSwitch your spiralizer to the largest noodle setting. Center the butternut squash on your spiralizer, then apply steady, strong pressure and spiralize it! Step 3: CookYou have two options for cooking your butternut squash noodles: baked or sautéed. We won’t boil these like traditional noodles, which would cause them to become mushy. Baking preserves the pretty look of the noodles, but takes a little longer. To bake, toss your noodles in oil and bake for 10 minutes at 425°F. Sautéing is faster, but can cause the noodles to break while cooking. To saute, heat oil in a large skillet over medium heat. Add your noodles and cook until slightly soft, about 7 to 10 minutes. Step 4: AssembleThen just toss your cooked noodles with our other ingredients: toasted pine nuts, cranberries, and our quick gorgonzola cream sauce!
More veggie noodle recipes you’ll love
Zucchini Pasta with Avocado PestoShaved Asparagus NoodlesAsian Carrot NoodlesSweet Potato Fettuccine
