You can replace butternut squash noodle recipes in your favorite recipe or serve them as a dish to provide a low-carb alternative to pasta. Try these butternut squash noodle recipes if you’re looking for a new low-carb noodle option. They are a colorful and fun alternative to noodles.
You can eat them simply with butter, olive oil, salt, as well as pepper, or you can top them with marinara or Alfredo sauce. The zoodles may cook in a variety of ways, including boiling, sautéing, and roasting in the oven, to produce delicious low-carb noodles with a fall-inspired flavor.
Along with this, try this brisk and straightforward dish over brown rice noodles for dinner. You can have the best of both worlds with this simple supper. Also, there are lots of vegetables, some protein-rich lean meat, and delectable noodles.
How to Cut and Peel Butternut Squash
Butternut squash has a broad, seeded neck and a tubular form. The exact point on the butternut squash when the tube shape changes to a wide neck is where it should be sliced. Save that big piece for later peeling, seeding, slicing, and roasting.
Trim the end of the butternut squash and peel the skin with a knife or vegetable peeler before placing the neck upright on a cutting board. Now that you’re ready, make noodles.
Butternut squash, followed by sweet potato noodles and zucchini noodles, was the product that was most difficult to spiralize. Also, I think that small, handheld spiralizers might have trouble finishing the job.
Nonetheless, I suggest using something durable and robust. The butternut squash should be fed through the machinery using the thickest blade possible. If you maintain a firm squash, the hardest part of the dish can be finished in a short amount of time.
How to Prepare Butternut Squash Noodle Recipes
There are three ways to cook butternut squash noodles, regardless of whether you make the noodles yourself or purchase them already made. On the stovetop, you can boil, sauté, or roast. The noodles could potentially be microwaved, but I haven’t found it to produce the nicest texture.
Boil on a Stovetop
In a pot of salted, boiling water, cook the spaghetti-like butternut squash noodles for 2-4 minutes. Although this is not my preferred method, it is effective and ideal if you already have a pot of boiling noodles or if you’re cooking half pasta and half noodles in the same pot. Just make sure to keep an eye on the squash to prevent it from becoming overly soft.
Sauté on a Stovetop
Start by frying some lard with some aromatics. Hence, you can combine onions, garlic, or both with butter, olive oil, or other cooking fats. After that, add the butternut squash noodles and sauté for 7 to 10 minutes, turning the noodles often with tongs to ensure they cook equally.
They will get softer and lose size while they cook. Fresh herbs, cheese, or other toppings like sun-dried tomatoes, roasted red peppers, olives, etc. can be added to finish it off.
Roast in the Oven
The last cooking technique involves roasting the butternut squash in the oven. I also like baking noodles made from butternut squash. Alternatively, you can line a baking sheet with parchment paper and place them directly into a casserole dish along with some spice, butter, or olive oil.
However, it just takes 10 minutes to roast the butternut squash noodles in the oven, which is a fantastic hands-off technique. I frequently rely on my choice of how to prepare butternut squash as a side dish on the other items I plan to serve it with.
For instance, I prefer to sauté when I’m using the burner to prepare pesto pasta with noodles and prawns. If I’m giving them baked fish, I might also choose to roast it.
Creating Techniques for Butternut Squash Noodle Recipes
For spiralizing, use the butternut squash’s long, thin neck. Due to its uneven shape and centrally located seeds, the bulbous bottom portion where the seeds are is not suitable for spiralizing.
The butternut squash noodles shouldn’t be overcooked. Whichever method you choose to cook the noodles using, pay attention to them because the texture can change quickly and get too soft. The noodles should be easily twirlable without falling apart on the fork, with a consistency that is fork soft.
However, it will be far more effective to season while you cook than after. These butternut squash noodles can be uninteresting on their own. Hence, seasoning them before cooking will aid in bringing out their sweet and nutty flavor.
Butternut Squash Noodle Recipes
You can use butternut squash noodles as a colorful, low-carb substitute for pasta in your favorite recipes or serve them by themselves as a side dish.
|Prep Time||Cook Time||Total Time||Servings|
|10 Minutes||10 Minutes||20 Minutes||4|
- 1 teaspoon of Kosher salt
- 1 garlic clove minced, optional
- 3/4 butternut squash spiralized
- Fresh chopped parsley for serving
- 2 tablespoons of butter or olive oil
- Freshly grated Parmesan for serving
- ½ teaspoon of freshly cracked black pepper
Instructions for Butternut Squash Noodle Recipes
- Over medium-high heat, melt butter in a large pot
- 30 seconds or so after adding the garlic, it will start to smell good
- Depending on the thickness of your noodles, add the butternut squash noodles and cook them until fork-tender for 5-7 minutes, stirring regularly with tongs
- In addition to grated parmesan cheese and fresh parsley, you can also season the noodles with salt and pepper
- Set the oven to 425 °F
- On a sizable baking sheet, arrange the noodles
- Roast for approximately 10 minutes, or until fork-tender and browned in places, adding the garlic, butter, salt, and pepper
- Top with grated parmesan cheese and, if preferred, fresh parsley
Any leftovers should be kept in an airtight container. Although they can be kept in the fridge for up to 3 days, the consistency is best on the first day.
Guidelines for Freezing
Although, I advise freezing the butternut squash noodles before cooking if you wish to do so. For a maximum of three months, you can store it in a freezer-safe container or bag.
Homemade Recipe of Butternut Squash Noodle
|Prep Time||Cook Time||Total Time||Servings|
|10 Minutes||15 Minutes||25 Minutes||4|
- 1 small onion chopped
- 2 cloves of garlic minced
- 2 tablespoons of Carepelli EVOO
- ½ cup of walnuts roughly chopped
- ¼ teaspoon of ground black pepper
- ½ cup of shredded parmesan cheese
- 2 tablespoons of Italian parsley chopped
- 6 cups of spiralized Butternut Squash Noodles from two 10–12-inch butternut squashes
- In a sizable saucepan, warm Carepelli EVOO over medium-high heat
- Add the onion and simmer for 3 to 4 minutes, or until transparent
- 30 seconds later, add the garlic and continue to stir continuously
- Cook the butternut squash noodles for 7 to 10 minutes after adding them timing depends on the thickness of your noodles
- As they cook, I suggest turning them lightly using kitchen tongs. As they soften and lose volume, you will know they are done
- Give it a good large gentle stir after adding the walnuts
- To serve, divide the cooked noodles among bowls and top each serving with parmesan cheese and, if desired, chopped fresh parsley
You may use butternut squash noodles as a low-carb substitute for pasta in your favorite recipes or serve them as a side dish. If you’re looking for a new low-carb noodle option, try these recipes for butternut squash noodles. They are a vibrant and entertaining substitute for noodles.
You can eat them plain with butter, olive oil, salt, and pepper, or you can top them with marinara or Alfredo sauce. The zoodles may be cooked in a variety of ways, including boiling, sautéing, and roasting in the oven, to produce delicious low-carb noodles with a fall-inspired flavor.
You can substitute butternut squash noodles for spaghetti in your favorite noodle recipe or serve them on their own as a side dish. They are a pleasant, colorful low-carb alternative. Try these Butternut Squash Noodles if you are looking for a new low-carb noodle option. They’re a colorful and fun alternative to spaghetti.
They make a delicious, flavorful, and interesting spiralized salad ingredient. To make them taste good raw, in my experience, you need to dress them with a creamy, rich sauce, and this almond butter dressing does the trick.
A beautiful silky, nutty flavor is unique to spaghetti squash. It is filling and hearty on its own or as a background for richer autumnal flavors.
I suggest keeping it simple with butter or olive oil, salt, pepper, and parmesan cheese if you want to eat the butternut squash noodles by themselves. But in my opinion, a creamy sauce like Alfredo or a mushroom sauce pairs particularly well with the sweet and nutty flavor of butternut squash.
Noodles made from butternut squash can be frozen, yes. Nonetheless, I advise freezing them before cooking if you want to do so. Squash has a high-water content that might become mushy when frozen and thawed. Place the raw butternut squash noodles in a freezer-safe bag or container and freeze for up to three months.