Ingredients
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20
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2
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1/4
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Directions
They make a great side dish, but my favorite way to enjoy them is topped with a quick Beef Ragu, a Bolognese Sauce Stoganoff Meatballs, or my favorite, Italian Beef and Spinach Meatballs.,,Tommy is not a fan of zucchini noodles, but he loves butternut squash noodles. The best part is they only take about 10 minutes to cook and they dont get soggy like zucchini, although they do tend to get soft and break if you cook them too long.,You will need a sturdy spiralizer to cut this into noodles, a cheap hand held spiralizer wont work. I prefer to use the thickest noodle blade of my spiralizer, if you have the Inspiralizer, (affil link) its blade D.,Roast them in a single layer, you will need two sheet pans.,You can buy them pre-cut, or for meal prep cut them ahead and refrigerate in ziplock bags for up to 4 to 5 days.,Roasted Seasoned Winter Squash Medley,Maple Roasted Butternut Squash,Maple Soy Butternut and Brussels,Roasted Butternut and Brussels,Slow Cooker Butternut Squash Soup
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Steps
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1
Done
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Trim the Top Portion of the Butternut That Can Be Spiralized Reserving the Bottom For Another Recipe Trim the Top Off and Peel the Skin Off |
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2
Done
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Cut the Butternut in 2 Pieces So Its Easier to Handle, Then Spiralize Using the Thickest Noodle Setting of Your Spiralizer. Cut Into 6 Inch Lengths So Its Easy to Eat. |
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3
Done
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Transfer to the Prepared Baking Sheets and Drizzle Each With 1 Teaspoon Oil, 1/4 Teaspoon Salt and Black Pepper to Taste. |
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4
Done
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Roast Until Soft, 7 to 10 Minutes. |
