Making Butternut Squash Roasted Noodles

Autumn is imminent and that means that squash type plants are coming into season.  We have a couple of butternut squash vines in our garden that have produced.  Eating in season is both healthy and frugal!

Shae had picked up a new kitchen gadget called a spiralizer from Sears for $2.  It was originally $12 and then Sears gave her a $10 credit to lure her back to the store.

After you peel the squash, you can cut off the long cylindrical part and attach it to the spiralizer.


Cranking the gadget yields long flowing ‘noodles’ of golden orange squash.


From here you can cook the noodles in any number of different ways.  I decided to put them in a mixing bowl with some olive oil, toss to coat, and then lay out on a baking tray.


With the addition of garlic, Italian seasoning, and onion powder, the noodles were then roasted in the oven at 400° for 10-15 minutes or desired tenderness.

To wrap up the meal, we paired the noodles with a sun dried tomato alfredo sauce and pan fried chicken.  It was delicious, cheap, and healthy!  We’ll be making these again.

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