Side

Roasted Spiralized Butternut Squash Noodles

Sweet ribbons of butternut squash roast until tender with lightly crisp edges, their natural sweetness deepened by olive oil, salt, and pepper. They offer a silky, satisfying base that pairs beautifully with any light sauce.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Roasted Spiralized Butternut Squash Noodles
Total
25 min
Prep
15 min
Cook
10 min
Serves
2

Nutrition per Serving

Calories
153
Protein
3g
Carbs
30g
Fat
5g
Fiber
8g
Sodium
152mg

Ingredients

  • 20 oz from 1 large top portion of butternut squash, peeled
  • 2 tsp olive oil
  • 1/4 tsp kosher salt
  • black pepper (to taste)

Instructions

  1. Preheat the oven to 400F.  Lightly spray 2 large baking sheets with oil.
  2. 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.
  3. Cut the butternut in 2 pieces so it’s easier to handle, then spiralize using the thickest noodle setting of your spiralizer. Cut into 6 inch lengths so it’s easy to eat.
  4. Transfer to the prepared baking sheets and drizzle each with 1 teaspoon oil, 1/4 teaspoon salt and black pepper to taste.
  5. Roast until soft, 7 to 10 minutes.