Imagine transforming a humble butternut squash into a mouthwatering, low-carb pasta alternative that's not just nutritious, but incredibly delicious! These roasted butternut squash noodles are about to revolutionize your dinner routine, offering a perfect blend of sweet, savory flavors and a delightful texture that will make you forget all about traditional pasta. Whether you're a health-conscious foodie or simply looking to add more vegetables to your diet, this recipe is your ticket to a culinary adventure that's both simple to prepare and guaranteed to impress.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Wash the butternut squash thoroughly under cool running water. Using a sharp chef's knife, carefully cut off both ends of the squash.
- Peel the squash using a vegetable peeler, removing the tough outer skin completely. Stand the squash upright and carefully slice it in half lengthwise.
- Using a spoon, scoop out the seeds and stringy pulp from the center of the squash. Discard the seeds or save them for roasting separately.
- Using a spiralizer or a specialized vegetable noodle maker, transform the butternut squash into long, spaghetti-like noodles. If you don't have a spiralizer, you can use a julienne peeler to create thin strips.
- Place the butternut squash noodles in a large mixing bowl. Drizzle olive oil evenly over the noodles.
- Sprinkle salt, black pepper, garlic powder, and paprika over the noodles. Toss gently to ensure the seasonings are distributed evenly and the noodles are well-coated.
- Spread the seasoned butternut squash noodles in a single layer on the prepared baking sheet. Avoid overcrowding to ensure even roasting.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring once halfway through to ensure even cooking and prevent burning.
- Remove from the oven when the noodles are tender and have slight caramelization at the edges. The cooking time may vary slightly depending on the thickness of your noodles.
- Let the roasted butternut squash noodles cool for 2-3 minutes before serving. They can be enjoyed as a side dish or used as a base for various main courses.
Tips
- Choose a fresh, firm butternut squash with a smooth, unblemished skin for the best results.
- Invest in a good spiralizer or julienne peeler to create uniform, spaghetti-like noodles.
- Don't overcrowd the baking sheet - this ensures your noodles roast instead of steam, giving you that perfect caramelized edge.
- Experiment with different seasonings like dried herbs, chili flakes, or parmesan cheese to customize the flavor.
- For extra flavor, try tossing the noodles with a light sauce or topping with roasted nuts before serving.
- If your noodles seem too wet, pat them dry with a paper towel before seasoning to help them crisp up nicely.
- Leftovers can be stored in an airtight container in the refrigerator and quickly reheated in a skillet for a quick meal.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 15g
Protein: 2g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
