Butternut Squash Noodles
While I love a zucchini noodle or spaghetti squash moment, butternut squash is another great alternative to pasta, and one especially suited for the fall and winter months. The winter squash roasts quickly and maintains that classic savory, slightly sweet and nutty flavor that we all know and love, so I like to keep it simple. I like it tossed with just a little olive oil and Parmesan, but marinara is another great option, as is adding a protein like meatballs or chicken breasts. You do you!
Ingredients :
- 16 oz. butternut squash noodles
- 2 Tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Pinch crushed red pepper flakes
- Freshly grated Parmesan, for serving
Directions :
- Preheat oven to 425°. Place noodles on a large baking sheet and toss with oil, salt, pepper, and pinch of red pepper flakes. Roast until tender and golden in spots, 10 minutes.
- Serve noodles warm with Parmesan.
