Spiralizing Butternut Squash

If you are looking to get the best butternut squash noodles that are healthy and delicious at the same time, it is very important to get a cylindrical medium-sized butternut squash. Check before spiralizing the bottom side of butter squash (bulbous is no good). The end bulbous portion of butternut squash contains seeds which do not spiralize well. You can remove that portion by cutting.

Following are the key steps that can help in spiralizing the butternut squash.

  • Take a butter squash and cut the bulbous part (onto the lower aspect of squash).
  • Now cut the opposite end also, so that a cylinder shaped butternut squash will come in end.
  • Start peeling the skin off using a peeler. Make sure to remove the green layer as well as orange layer for best results. However, depending upon your preferences, you can spiralize as is. Peeling and preparation of butternut squash takes approximately 7-8 minutes.
  • For making the spiralizing process easy, make sure that the thickness of butternut squash is under 1 ½ to 1 ¾ inches (don’t take very thick squash). The ideal length that works best with The Very Healthy Spiral Slicer is 6 inches or longer. Last but not the least, choose a straight squash (instead of curvy or crooked squash that are harder to fit in our Spiral Slicer.
  • Insert one end of the butternut squash in the spiralizer and use the other hand to spiralize or twist the squash. It is more like using a pencil sharpener.
  • Always use the bottom part of spiralizer for leverage. Once the squash gets smaller, use the cap to push the smaller pieces in order to prevent any wastage.
  • After spiralizing, a mass of butternut squash noodles can be obtained. Separate the strands by your hands to make the process of cooking easier.

In this way butternut squash noodles can be prepared easily at home. Here's a mouthwatering recipe to enhance the flavor quality of your meals.

Butternut Squash Noodles With Walnuts, Caramelized Onions And Shredded Brussels Sprouts

Different recipes utilizing butternut squash are available from multiple sources but this recipe is quite unique and different. Walnuts are added to increase the extra crunch in dish while caramelized onions adds a soft and velvety texture to your entrée. Although butternut squash noodles roasted in oven are itself very appetizing but addition of shredded Brussels sprouts adds an extra bounce and warmth to flavors. The ingredients required preparing butternut squash with walnuts, caramelized onions and shredded Brussels sprouts are:

INGREDIENTS

For preparing butternut squash noodles

  • 1 medium size Butternut squash (peeled)
  • ½ tablespoon Extra virgin olive oil
  • ¼ teaspoon Garlic powder
  • Salt & Pepper to taste

Other added ingredients

  • ½ cup Walnuts (roughly chopped)
  • 1 cup Brussels sprouts
  • 2 tablespoons Extra virgin olive oil
  • 1 medium size Red onion
  • 1 large Garlic clove
  • ¼ teaspoon Red pepper flakes
  • ¼ cup Parmesan cheese
  • Salt & Pepper to taste

Preparation time: 15 minutes

Cooking time: 15 minutes

Serving size: 3-4 persons​

Calorie information: This dish contains 209 calories per serving​

DIRECTIONS

  1. Set the oven at 400⁰C, preheat for some time and then place butternut squash noodles on a baking sheet.
  2. Put some olive oil over the noodles, sprinkle garlic powder, salt and pepper and mix gently.
  3. Take another baking sheet and spread the walnuts over the surface.
  4. Place both baking trays in the oven.
  5. Take the walnut tray out after 6-7 minutes (before taking out check if walnuts are evenly roasted).
  6. Take the noodles tray out after 10 minutes; make sure noodles are half done.
  7. Prepare Brussels sprouts by cutting from the bottom and peeling the outer leafy portion. Cut the sprouts in extra fine slices and place them aside.
  8. Take a medium size sauce pan. Place extra virgin olive oil. Heat the oil until starts sizzling. Add onions and cook until becomes soft. Then add garlic cloves, red pepper flakes, salt and pepper and stir fry.
  9. Add Brussel sprouts in red onion mix and start cooking with lid off. Check occasionally until the sprouts become soft and juicy.
  10. Remove from heat, fold with walnuts and parmesan cheese.
  11. Add noodles, toss before serving.

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