Butternut Squash “Noodles” with Pumpkin Sauce

Butternut Squash Ribbons Make a Tasty Alternative Pasta

Butternut Squash is the star of this recipe, which is a fun play on pasta. The squash is shaved into ribbon-shaped “noodles” with a peeler and baked in the oven. It’s a great way to make pasta variation that is completely gluten free, dairy free, and Paleo.

Butternut Squash "noodles" make a tasty pasta alternativeButternut Squash is a wonderful fall squash that’s readily available in grocery stores, or local farmer’s markets, if you live in an area with year around markets. Its cylindrical shape makes for perfect long ribbons, and the beautiful orange color looks fantastic on the plate. I love the pumpkin sauce, which compliments the squash flavor nicely. I added some seasoned, pan seared chicken medallions as a protein to my dish. I had leftover rotisserie chicken, and this was a perfect way to reuse the breast meat and give it new life in a delicious recipe!

Recipe Tips

The squash can be awkward to peel. Use a good peeler, and make long peeling motions in one direction. It will initially look like a large amount of ribbons, but the squash compresses when it’s baked and loses some of its moisture. Start with plenty–it will disappear!

Butternut Squash Noodles with Pumpkin Sauce

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: Entree

Serving Size: 2-4

Yes

Butternut Squash Noodles with Pumpkin Sauce

Ingredients

  • 1 Cup Extra Virgin Olive Oil
  • 2 Whole Butternut Squash
  • 1 Tbls. Pumpkin Pie Spice
  • S&P to Taste
    Sauce:
  • 1 (14 oz.) Canned Pumpkin Puree
  • 1 Cup Half & Half
  • 1 Tbls. Pumpkin Pie Spice
  • S&P to Taste
  • 1/2 Cup Fresh Parmesan Cheese
  • 4 Tbls. Butter

Instructions

  1. Wash and peel squash. Cut in half and remove seeds.
  2. Peel away hard skin. Using a vegetable peeler, make long ribbons of squash and place in a bowl. Add Extra Virgin Olive Oil, pumpkin pie spice and S&P, and toss gently to combine.
  3. Place on a sheet pan and bake in 350 degree oven for 10-12 minutes.
    Sauce:
  1. While squash is baking, combine remaining ingredients (except for Parmesan Cheese) in a sauté pan and bring just to a boil.
  2. Add Parmesan Cheese and lower heat. Cook for 7-8 minutes.
  3. Add squash and toss gently in sauce. Serve and enjoy!

Notes

If you would like to add a protein to this dish, I would suggest using leftover rotisserie chicken. I seasoned and pan seared rotisserie chicken breast medallions. -Bon Appétit, Chef Bob

http://rockssticksandhell.com/butternut-squash-noodles-with-pumpkin-sauce/

You must be logged in to post a comment.