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.

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

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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.

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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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