• Spiralized Fettuccine Butternut Squash


    I made this for the recent Jewish Holiday and think it would be equally great for Thanksgiving! It was so easy and perfect for making ahead of time! A little deviation from basic cubed butternut squash.  I like my veggies savory so I kept it simple with just olive oil, s & p! If you like sweeter squash then sprinkle with some cinnamon and or pumpkin pie spice and a drizzle of maple syrup or honey.img_6297






    Spiralized Fettuccine Butternut Squash


    • 1 large butternut squash
    • olive oil
    • salt & pepper


    Preheat oven to 400 degrees.

    Cut the ends of the squash and peel with a sharp vegetable peeler. Make sure you peel twice so that all of the veins are gone. Its a workout!

    Cut the squash in half and place each pice (one at a time, duh!) on the spiralizer. Use the “fettuccine” blade. Spiralize!

    Place squash “noodles” on a large baking sheet.

    You can either drizzle the squash with olive oil or spray it with olive oil (easier so everything is evenly coated). If you prefer it sweeter just add cinnamon, maple syrup, honey and or pumpkin pie spice.

    Season with salt & pepper

    Roast for 20-25 minutes. I made this ahead and covered with foil and reheated for 10 minutes. It’s great leftover too!



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