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 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!
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!