Description
This Roasted Butternut Squash Noodles recipe transforms fresh butternut squash into tender, caramelized noodles seasoned with garlic and herbs. It’s a simple, flavorful, and healthy alternative to traditional pasta, perfect as a side dish or a base for your favorite sauce.
Ingredients
Scale
Vegetables
- 1 medium butternut squash (about 2 pounds)
Seasonings & Oils
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Herbs
- 2 tablespoons fresh herbs (like thyme or sage), chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the noodles evenly.
- Prepare Squash: Slice the butternut squash in half lengthwise and scoop out the seeds carefully to create a smooth cavity.
- Spiralize Squash: Use a spiralizer or vegetable peeler to create long noodle-like strands from the squash flesh.
- Toss Noodles: In a large bowl, combine the noodles with extra virgin olive oil, garlic powder, salt, and black pepper. Toss thoroughly to coat every strand evenly.
- Roast Noodles: Spread the seasoned noodles in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the noodles are tender and caramelized.
- Add Herbs and Serve: Remove the noodles from the oven and sprinkle chopped fresh herbs over the top before serving to add a fresh, aromatic finish.
Notes
- You can substitute fresh herbs with dried herbs if fresh are unavailable, but use about one-third the quantity.
- For a crisper texture, roast the noodles for the lower end of the time range and check frequently.
- To avoid soggy noodles, make sure to spread them out in a single layer without overcrowding the pan.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
