Roasted Spiral Butternut Squash “Noodles” with Garlic, Rosemary, and Browned Butter.
O. M. G!
Where have you been all my life spiralized butternut squash?
Many of us have been spiralizing our zucchini squash into beautiful noodles, but am I one of the last on the bandwagon for spiralized butternut squash??!!
I happened to come across a package of fresh spiral-cut butternut squash at my local Aldi Grocery Store recently.
I thought about pan frying it in butter and garlic, but then chose to roast it like I typically do with cut butternut squash, and WOWZIE PaZOWzie was I pleased!
And so was hubby!
What a quick, easy, delicious, and nutritous treat!
Here is the super simple, yet amazingly delicious way I prepared it.
Roasted Spiral Butternut Squash with Garlic, Rosemary, and Browned Butter
- 1 10-oz package of prepared spiral cut butternut squash “noodles” (or spiral cut your own)
- 2 Tbsp. salted butter, browned
- 2 large garlic cloves, minced
- 1 large sprig fresh rosemary, minced
- 1 Tbsp. flaked sea salt
Preheat oven to 400 degrees F. Brown butter in skillet. Watch closely so it doesn’t burn. Once browned, remove from heat and stir in garlic.
Spread spiral-cut butternut squash “noodles” onto a stoneware bar pan or your favorite shallow baking pan.
Sprinkle with salt. Drizzle with garlic-enhanced browned butter. Top with minced rosemary. Toss to coat all.
Roast for 7-9 minutes.
Cheers & Hugs,