Butternut Squash Noodle Pasta Recipe

Butternut squash: A nutritious vegetable that serves as the base for our noodles, providing a slightly sweet flavor and a firm texture.

Olive oil: Used for sautéing, it adds a rich, fruity flavor and helps to cook the ingredients evenly.

Garlic: Freshly minced garlic adds a pungent, aromatic depth to the dish.

Cherry tomatoes: These small, juicy tomatoes add a burst of sweetness and color.

Parmesan cheese: A hard, aged cheese that adds a salty, umami flavor when grated over the finished dish.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and complexity to the flavor profile.

When spiralizing the butternut squash, make sure to use a firm grip and apply even pressure to get consistent noodles. If the squash is too hard to spiralize, you can microwave it for 1-2 minutes to soften it slightly. This will make the process easier and ensure that the noodles cook evenly.

• butternut squash - Substitute with zucchini: Zucchini can be spiralized similarly and has a mild flavor that works well with the other ingredients.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and a neutral flavor that complements the dish.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can enhance the dish without overpowering it.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture, making them an excellent substitute.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and a slightly sharper flavor that can add depth to the dish.

• salt - Substitute with sea salt: Sea salt can provide a more nuanced flavor compared to regular table salt.

• pepper - Substitute with white pepper: White pepper has a milder taste and can add a subtle heat without altering the color of the dish.

• Allow the butternut squash noodles to cool completely before storing. This prevents condensation, which can make the noodles soggy.
• Transfer the cooled noodles to an airtight container. If you have multiple servings, consider using portion-sized containers for convenience.
• Store the container in the refrigerator. The butternut squash noodle pasta will stay fresh for up to 3-4 days.
• For longer storage, place the cooled noodles in a freezer-safe container or a resealable plastic bag. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness.
• When ready to eat, thaw the butternut squash noodles in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through, adding a splash of olive oil if needed.
• If you prefer, you can reheat the noodles in the microwave. Place them in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring in between, until hot.
• For best results, avoid freezing the cherry tomatoes and parmesan cheese. Add fresh cherry tomatoes and freshly grated parmesan cheese after reheating for optimal flavor and texture.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a splash of olive oil or a small amount of butter.
  3. Toss in the leftover butternut squash noodles and stir occasionally.
  4. Cook for 3-5 minutes until heated through, ensuring the noodles don't become too soft.

• Microwave Method:

  1. Place the butternut squash noodle pasta in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes.
  4. Stir and check the temperature, then heat in additional 30-second intervals if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the butternut squash noodle pasta in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes until warmed through.

• Steamer Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the butternut squash noodles in the basket.
  3. Cover and steam for 3-5 minutes until heated through.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the butternut squash noodle pasta in the air fryer basket.
  3. Heat for 3-4 minutes, shaking the basket halfway through to ensure even heating.

• Large skillet: A wide, flat-bottomed pan used for cooking the butternut squash noodles and other ingredients evenly.

• Spiralizer: A kitchen tool used to create long, noodle-like strands from the butternut squash.

• Garlic press: A tool used to mince the garlic cloves quickly and efficiently.

• Measuring spoons: Used to measure out the olive oil accurately.

• Wooden spoon: Ideal for stirring the ingredients in the skillet without scratching the surface.

• Chef's knife: A versatile knife used for peeling and cutting the butternut squash and halving the cherry tomatoes.

• Cutting board: A sturdy surface for safely cutting and preparing the ingredients.

• Grater: Used to grate the parmesan cheese finely.

• Serving bowl: A bowl to serve the finished butternut squash noodle pasta.

• Tongs: Handy for tossing and serving the butternut squash noodles.

Pre-spiralize the squash: Buy pre-spiralized butternut squash from the store to save time on preparation.

Use pre-minced garlic: Opt for pre-minced garlic to cut down on chopping time.

Cook in batches: If making a large quantity, cook the squash noodles in batches to ensure even cooking.

Prep ingredients ahead: Have all your ingredients prepped and ready before you start cooking to streamline the process.

Quick cherry tomato hack: Use a serrated knife to slice multiple cherry tomatoes at once by placing them between two lids.