Happy Monday! What did you do this weekend? I had a good one for several reasons, but the three main ones were definitely because it was SUNNY BOTH DAYS, I ran 7 miles on Sunday (with ZERO knee pain), AND I got to meet Neil from none other than, Neil’s Healthy Meals and his lovely wife, Lynne on Saturday! Neil, Lynne, Luke, and I all got together for lunch and had great laughs, food, and general conversation. I love meeting bloggers I follow in real life!
So, back to the topic at hand today: BUTTERNUT SQUASH NOODLES!
I’ve had a BUNCH of emails, comments, and in-person questions about my veggie noodle “porn” as one of my pals called it. We’ve gone too far as humans, right?
Actually, who am I kidding? LOOK at this zoodle …errr voodle errr …boodle…
Whatever you call it, it’s really magnificent! I am a former pasta-holic. I put my hands up and admit it. So when I tell you the following fact, it’s the absolute truth: I have eaten actual pasta twice in the last 8 months.
Some people are super skeptical about purchasing a spiralizer. I get it. My first purchase was the Veggetti.
I started out making zoodles (zucchini noodles) and at first I was like, “ugh, whatever, they suck”.
SO open-minded of me, right?
I stuck by my Veggetti and I kept using it to make things like cucumber-based salads, carrot-based salads, and regular and sweet potato fries/pancakes.
Then I got an actual sprializer and started playing with the big kids: Turnip, celeriac, cabbage, and most importantly BUTTERNUT SQUASH.
Cooking spiralized noodles has really become a sort of trial and error process, for me. Firstly, I had to contend with the difference between Celsius and Fahrenheit heats switching to a British oven. Secondly, I am SUPER picky about food texture. I don’t like my veggie noodles watery and, if I’m making them for a pasta dish, I want them as close in texture to pasta as possible.
There are some people who are afraid of change and the idea of making vegetables into pasta is just something they downright fear.
Side-note: I feel like there are people who read my blog that were not even born when Wayne’s World came out.
Whatever, I’m old. It bears repeating.
BUT back to butternut squash noodles.
I’ve discovered there are 3 rules for cooking butternut squash noodles with PASTA texture:
- You must use your Blade C. (I ALWAYS get A and C backwards. Apologies!)
- You must cook the noodles FRESHLY spiralized. (If you store them in the fridge for a few days they will leak moisture and shrivel up into nothingness in the oven. )
- You must cook them at a LOW heat (about 125 Celsius/ 250 Fahrenheit) for anywhere from 45 minutes to an hour, tossing around the pan every 12-15 minutes. (My oven takes about 53 minutes, to be exact.)
Your butternut squash noodles will have the most amazing texture if you follow these rules! My husband absolutely devoured/loved my slow cooker marinara sauce best on our noodles. When you can wrap your veggie noodles around your fork and bite down on that perfect texture, you’ll be like, “spaghetti who?”
..and it started from one amazing veggie!
Happy butternut squash noodle making! Get creative or keep it simple. This veggie in noodle form will seriously make you think twice about grabbing a box of pasta next time you’re at the shop.
Did I also mention it takes almost NO effort to make butternut squash noodles?
I’ve shared this before, but Ali over at Inspiralized.com has a great tutorial for how to prep and spiralize just about anything that can be spiralized. Check out her tutorial here.
You might also like to check out more of my spiralizer recipes here.