Looking for great recipe for Butternut squash noodles? You came to the right place 🙂 Butternut squash as pasta is a healthy and tasty gluten-free alternative to regular pasta. And with a spiralizer you can achieve the texture and look of a perfect al dente tagliatelle. This butternut squash recipe is Asian style noodles but you can use same technique for other vegan pasta or noodle recipes.
Spiralized vegetables are amazing and there are so many different options and sauces you can create with them. You can also mix different veggies of your choice. For example squash, carrots and zucchini noodles work great together!
I recommend trying Butternut squash noodles. It is an excellent source of many vitamins, minerals and fibre, but low in calories. And texture is perfect for making pasta or noodle recipes.
HOW TO SPIRALIZE A BUTTERNUT SQUASH?
First, pick the best shape possible 🙂 A squash with a long and thick neck works best with spiralizer. The bottoms of the squash ( wider part ) have the seeds inside in the middle so it is hard to spiralize. And you do need to remove the seeds.
I recommend using the “neck part” for squash noodle recipes and cut the bottom part to cubes and use them fried next to the noodles or use in another recipe.
Cut the butternut squash where the neck starts to get wider. Trim the top off and peel the neck part with a vegetable peeler. Get rid of all the green parts so that you end up with beautiful yellowish squash. ( If the skin is too hard to peel, you can put the squash in a microwave for a minute and then let it cool. It makes the skin softer and easier to peel. )
Cut the squash smaller if needed. This totally depends on what kind of spiralizer you are using.
Butternut Squash Noodles
- 500 g butternut squash spiralized
- SAUCE INGREDIENTS
- 2 tbsp tahini
- 4 tbsp peanut butter
- 3 tbsp soy sauce
- 1 tbsp apple sider vinegar
- 1/3 cup water
- 2 tsp sesame oil
- 1/2 tsp chili powder optional
- 1/2 lime juice keep the other half to sprinkle in some more later
- Making the sauce can't be any easier. Just add all sauce ingredients in a bowl and whisk until well combined. Let it sit while preparing the butternut squash.
- Use the spiralizer to shape it to "noodles". If you don't have a spiralizer you can use a knife and cut long thin strips. The taste will be as good as when using a spiralizer, but of course, the texture is not like noodles.
- Heat the large pan and add the spiralized squash noodles and a few tablespoons of water ( or cooking oil). Fry the squash noodles in medium-high heat for about 10 minutes until a bit softer but not too mushy. Use cooking tongs so you don’t break the noodle texture. Squash noodles are ready when they still have a bit crunchy bite in it. You don’t want it to be too soft as they will keep softening and cooking when you add the sauce.
- Add the sauce into the pan and mix gently with the squash noodles. Let it all heat for 3-5 minutes and taste. Add more salt or chili if needed.
- Serve hot. Sprinkle some additional lime juice on the top if needed.