You guys, I’m such a sucker for butternut squash. I love it sweet, savory, in soups, roasted–however you prepare it, I’ll eat it. So imagine my excitement when I started seeing spiralized butternut squash noodles in the produce aisle of the grocery store. I mean, BUTTERNUT SQUASH NOODLES?! I snagged like 4 containers and went home to try out different recipes for JUS by Julie’s Plan for a Happy + Healthy Body, which they asked me to create recipes for this year.
A lot of people boil butternut squash noodles, but I find that when you roast them, you get a richer flavor, and you can infuse other ingredients into them as they cook. I tried a lot of different spices, but what I ended up loving the most was a simple combination of olive oil, parmesan cheese, salt & pepper, and a little bit of butter to finish it off. Now I’m all over this when I’m craving pasta for lunch. I could see a carbonara working for this, too. Actually brunch breakfast idea, right?! If you can’t find the pre-sprialized noodles, you can definitely use a little spiralizer. It literally takes less than five minutes to do. And I encourage you to experiment (but try my recipe first ;)…)
You can find the recipe for the pasta here.