Butternut Squash Noodles

I have been enjoying hard squash (butternut, acorn, and some of the unusual varieties like honeynut) a lot lately. I do find that roasting whole squash takes a long time, though. One way to make cooking squash quicker is to make it into noodles. When we were in Jamaica this fall, I had stewed pumpkin that was a little more savory than your average American pumpkin. With that in mind, I tried to pick up some of those spices here.

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Butternut Squash Noodles

Quick and easy way to prepare spiced butternut squash “noodles”.

Course Side Dish

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Ingredients

• 1 butternut squash (;ook for a long thin squash rather than a round one)
• 3 tbsp butter
• 1 tbsp vegetable oil
• 1/2 tsp salt
• 1/4 tsp ginger
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• ground pepper
• 2 dashes cayenne pepper (optional depending on your heat tolerance)

Instructions

Prepare butternut squash noodles:

• I tried a spiralizer and a mandoline, and I found the best way to make my squash into noodles was with the peeler!
• Peel squash and cut in half. Scoop out seeds and “guts”.
• Cut halves into smaller pieces (I cut each half in half). Using a peeler, create inch-wide “noodles”.

Cook and spice:

• Heat butter and oil in large pan over medium-high heat.
• Combine spices in small bowl.
• Add squash to pan with butter and oil. Using tongs, toss squash in butter/oil mixture.
• Add about a quarter of the spice mixture and toss to coat evenly.
• Keep adding spice mixture and tossing – the goal is to avoid clumping all the spice in any one area.
• Cook squash for 15 minutes or until it is “al dente”.

Hope you enjoy squash “noodles”!