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,
Easy Skinny Zucchini Pasta Caprese.
I bought a few zucchini recently itching to use my Spiralizer again, and I created this super easy, wicked fast, uber healthy, gloriously delicious lunch that came together in 10 minutes. Seriously!
I spiralized two small/medium zucchini to create the “pasta” and tossed them in a skilled with some minced garlic and a dash of red pepper flakes sizzling in olive oil. After just a few minutes. I tossed in some chopped fresh basil, chopped campari tomatoes, and some grated Parmesan cheese.
After I poured it from the skillet to my bowl, I sprinkled it with some fresh black pepper and flaked sea salt. That’s it!
And it was absolutely amazing! You will seriously question if you are eating fresh pasta! I can’t wait to make it again and again this summer when I am able to pick the fresh produce right from my yard.
Here’s the simple recipe I came up with:
Easy Skinny Zucchini Pasta Caprese
- 2 small/medium zucchini, spriral sliced
- 1 Tbsp. olive oil
- 2 cloves garlic, minced
- Dash red pepper flakes
- 3-4 Campari tomatoes, chopped
- 1/3 cup chopped fresh basil
- 1/3 cup freshly grated Parmesan cheese
- Salt & Pepper to taste
Heat olive oil in stir fry skillet. Add minced garlic and red pepper flakes. After about a minute when oil begins to sizzle around garlic, add zucchini. Cook for 3-4 minutes, tossing every minute or so. Add chopped tomatoes, basil, and Parmesan. Cook and toss for about 2 more minutes.
Pour into bowl or on plate. Sprinkle with salt and pepper to taste. Serve immediately.
Cheers & Hugs,