Roasted Spiralized Butternut Squash Noodles
Roasted Spiralized Butternut Squash Noodles are a healthy pasta alternative that only takes about 10 minutes to roast in the oven.
Butternut Squash Noodles
They make a great side dish, but my favorite way to enjoy them is topped with a quick Beef Ragu, a Bolognese Sauce Stoganoff Meatballs, or my favorite, Italian Beef and Spinach Meatballs.
Tommy is not a fan of zucchini noodles, but he loves butternut squash noodles. The best part is they only take about 10 minutes to cook and they don’t get soggy like zucchini, although they do tend to get soft and break if you cook them too long.
The top straighter part of the butternut is the only part that can be spiralized as the bottoms part with seeds is not solid and therefor it would not work. Save the bottom part for Roasted Butternut and Brussels Sprouts, Butternut Breakfast Burrito Bowls, or to add to these Vegetarian Butternut Enchiladas. For this recipe you’ll need one large butternut for two people. The top part that gets spiralized should be about 20 ounces once trimmed and peeled.
Butternut Squash Noodles Tips
- You will need a sturdy spiralizer to cut this into noodles, a cheap hand held spiralizer won’t work. I prefer to use the thickest noodle blade of my spiralizer, if you have the Inspiralizer, (affil link) it’s blade D.
- Roast them in a single layer, you will need two sheet pans.
- You can buy them pre-cut, or for meal prep cut them ahead and refrigerate in ziplock bags for up to 4 to 5 days.
How To Make Butternut Squash Noodles
More Butternut Squash recipes:
- Roasted Seasoned Winter Squash Medley
- Maple Roasted Butternut Squash
- Maple Soy Butternut and Brussels
- Roasted Butternut and Brussels
- Slow Cooker Butternut Squash Soup
Roasted Spiralized Butternut Squash Noodles
Ingredients
- 20 ounces from 1 large top portion of butternut squash, peeled
- 2 teaspoons olive oil
- 1/4 teaspoon kosher salt
- black pepper, to taste
Instructions
- Preheat the oven to 400F. Lightly spray 2 large baking sheets with oil.
- Trim the top portion of the butternut that can be spiralized reserving the bottom for another recipe. Trim the top off and peel the skin off.
- Cut the butternut in 2 pieces so it’s easier to handle, then spiralize using the thickest noodle setting of your spiralizer. Cut into 6 inch lengths so it’s easy to eat.
- Transfer to the prepared baking sheets and drizzle each with 1 teaspoon oil, 1/4 teaspoon salt and black pepper to taste.
- Roast until soft, 7 to 10 minutes.
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Can you use frozen Spiralized butternut squash? If so how does that change anything for the recipe… Since I’m assuming it will be wet when It thaws
Sooooo good!
Does anyone know if these will crisp up like fries if you roast them longer or at a lower temp for longer? I don’t want to actually fry them in oil.
Love your recipes!
“A cheap hand held spiralizer” sounds bad. A hand held would have been descriptive enough.
This was really good. After it was cooked, I sprinkled it lightly with some garlic powder. It really complimented the stroganoff with mashed potatoes. My husband even liked it , and he does not like squash.
I bought some butternut squash noodles (pre cut) at the grocery store and found your recipe. They cooked perfectly and I sprinkled some goat cheese on top to finish it off and it was delicious. First time I ever heard my husband say butternut squash is good! Thanks for the recipe!
For zucchini spaghetti, put in microwave (zucchini, squash and some carrot), microwave 3 minutes. Carrot give it some crunch the kids loved. We added Old Bay, Sea Salt, Cracked Pepper, and Spaghetti Sauce. No sogginess at all.
I have a cheepie spiralizer cuz it was on clearance and very affordable. I had some trouble spiralizin butternut so microwaved it 4 min first. Made it easy to peel and trim. Got chewed up at the “tooth” end, but I trimmed it and tried again. Will try 3 min next time, but it worked well!
good to know!
Would you suggest eating these right away? Do they refrigerate well?
I have the pampered chef spiralizer aND it rocks. Pampered chef products have worked very good in my experience
Made these last night and woke up thinking about how good this was. May have to make it again today. These are so much better than zucchini noodles and the firmness makes this perfect to mix with meat. I cooked beef, onions, pepper in the skillet. Cooked the noodle then added some pesto sauce to them and topped them with the beef mixture. OMG it was so delicious. Okay, I have made up my mind and I am making this again tonight.
I just had these “noodles” for lunch with some meat sauce my husband had made and they were so good! I think this is my new favourite pasta alternative! Just a question though… wouldn’t one serving be just 1 sp for the olive oil?
I bought the spiralizer attachment for my kitchen aid mixer and I totally love it! Fits nicely in a slim box and hardly any clean up????
I made this dish and served it with your Thai Basil Chicken instead of rice and the combination was delicious.
Unfortunately, I was not able to spiralize a butternut squash with my paterno spiralizer, it was just too hard.
Gina do you think this would be good with your crockpot bolognese over it?