Spicy Roasted Butternut Squash Noodles Recipes

BUTTERNUT SQUASH NOODLES - SIMPLE OVEN ROASTED RECIPE

Steps:

• Heat the oven to 400 and line a baking sheet with parchment paper.
• Spread the spiralized noodles onto the baking sheet, drizzle with the olive oil and toss well. Add the sea salt, fresh pepper, and chili flakes (if using) and toss again well to combine.
• Spread the noodles evenly again and roast in the oven for 12-15 minutes, stirring, and rotating the baking sheet at the halfway mark. You want the noodles to be tender and starting to brown in parts but be careful they don't burn.
• Remove from the oven and serve warm. Top with fresh basil followed by freshly grated Parmesan cheese. Serves 4 as a side dish.

SPICY ROASTED BUTTERNUT SQUASH NOODLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Peel butternut squash using a vegetable peeler. Cut the bottom round end off and reserve for later use. Make noodles using the thickest blade of a sturdy spiralizer.
• Place butternut squash noodles in a large bowl. Add olive oil, salt, pepper, and crushed red pepper flakes. Toss until evenly combined. Divide noodles between 2 large baking sheets.
• Roast in the preheated oven for 8 minutes. Flip noodles and roast for 4 minutes more.
• Transfer noodles to a serving dish and garnish with Parmesan cheese and parsley.

SPICY BUTTERNUT SQUASH PASTA WITH SPINACH

Steps:

• Bring a large covered pot of heavily salted water to a boil.
• Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
• Meanwhile, heat the oven to 400 degrees. Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn't stick together.
• When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes. Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
• Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.
• Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping. Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.

ROASTED BUTTERNUT SQUASH PASTA RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Add butternut squash and onion to a parchment paper-lined baking sheet, and season with olive oil, salt, pepper, and nutmeg.
• Roast for 25-30 minutes, or until tender.
• Add roasted squash and onion to a food processor or blender. Add vegetable broth, almond milk, and blend until smooth.
• In a large sauce pot over medium heat, add olive oil, garlic, red pepper flakes, and sage. Cook for about 1 minute, or until fragrant. Add squash puree and bring to a simmer, stirring occasionally.
• Add cooked pasta and steamed broccoli and stir to combine.
• Top with Parmesan, and serve.
• Enjoy!

ROAST SQUASH WITH CHILLI & PEANUT NOODLES

Steps:

• Heat the oven to 200C/180C fan/ gas 6. Mix the squash and chilli in a roasting tin and drizzle with the oil. Add the ginger and season with the white pepper and a pinch of salt. Toss to combine, then roast for 20-25 mins, until the squash is tender.
• Meanwhile, prepare the noodles. Heat the oil in a frying pan over a medium heat, then add the spring onion, chilli, garlic and kaffir lime leaves, stirring, until softened and starting to colour, about 5 mins. Reduce the heat to its lowest setting, then add the peanut butter, soy sauce, maple syrup, tamarind paste and 4-6 tbsp water. Stir until the peanut butter melts and you have a loose, creamy, well combined sauce. Remove from the heat and set aside. Cook the noodles following pack instructions, then drain and rinse in cold water.
• Add the roasted squash to the pan with the peanut butter sauce and toss to combine, then stir in the noodles. Serve sprinkled with the coriander leaves and lime wedges on the side for squeezing over, if you like.