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,
Stuffed Butternut Squash.
I wanted to do something new and creative with butternut squash for dinner one day this past week. I absolutely love butternut squash and have shared several recipes through the years here at The Creative Life In Between on how I enjoy preparing it.
The most simple is yummy, but easy Roasted Butternut Squash.
Another fabulous way to serve it is Roasted Butternut Squash and Spinach Lasagna – OOOO LA LA!!
Or how about Penne with Goat Cheese and Butternut Squash? Such a delight with crunchy toasted walnuts!
But how about a meaty version?
I had a fresh package of grass-fed ground beef in the fridge, so after googling beef and butternut squash, I found some ideas and tweaked up a favorite found at Civilized Caveman Cooking.
This full-flavored, meaty, and paleo version was DELISH!
Another winner of a way to serve Butternut Squash!
Here is how I made it. Hope you’ll give it a try.
Stuffed Butternut Squash
- 1 butternut squash
- 1 lb. ground beef (grass-fed organic if possible) or ground turkey
- 6 slices bacon, chopped
- 2 sweet onions, sliced and coarsely chopped
- 1 stalk celery, diced
- 1 Tbsp fresh minced rosemary
- 1/2 tsp cinnamon
- 1/4 tsp thyme
- salt and pepper to taste
- 1 Tbsp balsamic vinegar
Preheat oven to 400 degrees F.
Cut butternut squash in half lengthwise. Scoop out seeds. Place flesh down in glass 9×13 baking dish. Pour 1/2 inch of water into baking dish. Roast in oven for 30-40 minutes or until a fork can be easily inserted through skin into soft flesh.
While squash is roasting in the oven, saute sliced strips of bacon in a large skillet over medium-high heat until crispy. Set aside and pour off all but about a tablespoon of bacon drippings. Saute onions (reserving 1/4 for topping) and celery in same skillet for 2-3 minutes. Add beef, rosemary, cinnamon, thyme, salt and pepper. Stir and saute until beef is cooked through.
When squash is done, remove from oven, and reduce oven temperature to 350 degrees F.
Scoop out all but about 1/4 inch of flesh from squash halves. Add mashed squash and crispy bacon (reserving 1 Tbsp. for topping) to meat mixture . Stir to completely combine. Fill both butternut squash shells with meat and squash filling. Return to oven in same baking dish for 10-15 minutes.
Saute remaining 1/4 chopped onion with balsamic vinegar until caramelized.
Remove stuffed squash from oven. Top with balsamic caramelized onions and reserved bacon. Cut each squash half in half to create 4 servings.
Cheers & Hugs,
Roasted Butternut Squash….
Fresh Baby Spinach…
Cheese, Cheese, and just a little more Cheese….
O. M. G!
This might seriously be the most delicious thing I have ever made…
Roasted Butternut Squash and Spinach Lasagna.
(Either that or I was just totally craving butternut squash…. which I was… but still…)
When I saw one of my blogging buddies, Jenna at The Painted Apron, share this recipe a few days ago, I could not resist making it that same evening!
I may have added a bit more cheese (because… well…. just because…) and Jodi’d it up a teensy bit, but Jenna totally gets the credit for sharing this amazingness!!!
This is one of those recipes where you kinda moan in delight after each bite. (Well – at least I did!) Hubby absolutely loved it too. A LOT!
And when I shared some with my son, Nick – he called it “ridiculous!”
I think this might just be my absolute favorite lasagna recipe ever, and I can’t wait to make it again and share for company or a potluck or party.
Okay – I think I’ve told you enough how much I loved this. Now – please – go make it – and tell me it isn’t so!
Roasted Butternut Squash & Spinach Lasagna
- 6 Barilla Oven Ready Lasagna Pasta Sheets
- 1 Butternut Squash, cubed
- 3-4 cloves garlic, minced
- Salt & Pepper
- 1/4 tsp ground ginger
- 3 Tbsp olive oil
- 1/2 cup chopped pepperoni slices
- 2-3 cups fresh baby spinach
- 2 cups ricotta cheese
- 6 oz (4 thick slices) fresh Mozzarella cheese
- 1/4 cup freshly grated Parmigiano Reggiano cheese
Parmesan Cream Sauce
- 3/4 cup half and half
- 1/4 cup white wine
- 2 Tbsp butter
- 2 Tbsp flour
- 1 cup freshly grated Parmigiano Reggiano cheese
Place cubed butternut squash on a baking stone/sheet and sprinkle with salt, pepper, ginger, and minced garlic. Roast at 425 degrees F for 20 mins.
Place chopped pepperoni slices on a paper towel or napkin lined plate and microwave on high for 20 seconds to render the fat.
Prepare sauce by combining butter, milk and wine (or water) in a small sauce pan over medium-high heat. Bring to a boil. Briskly whisk in flour until incorporated and thickened. Stir in 1 cup Parmigiano Reggiano.
Spread about 1/4 sauce on the bottom of 9×9 square baking dish. Place two lasagna sheets side by side on top of sauce. Layer half of the roasted butternut squash on top, followed by half of the fresh spinach, half of ricotta, a sprinkle of salt and pepper, and half of the pepperoni. Top with another 1/4 of sauce and repeat layers.
Top with remaining 2 sheets of lasagna and spread with remaining sauce. Add sliced mozarella cheese and a few reserved pieces of pepperoni. Finally top with 1/4 cup Parmigiano Reggiano.
Bake in 350 degree F oven uncovered for 30 minutes, or until hot and browned and bubbly. Let set for 10 minutes before serving. Enjoy!
Cheers & Hugs,