BUTTERNUT SQUASH NOODLES, BRUSSEL SPROUTS, AND MUSHROOMS

I am still enjoying trying recipes with my new spiralizer. In this recipe I tried a new way to cook the noodles and I think I like the taste better!


squash noodles

1 neck of a butternut squash peeled and spiralized

1 teaspoon of olive oil

salt and pepper.

Toss above together to coat and place on a pan lined with parchment paper in a 400 degree oven for 8-12 minutes. Toss halfway through.

2 cups of brussel sprouts prepared and sliced in half or quartered

1 cup mushrooms of your choice, sliced. I used shiitake as I love the flavor.

1 tablespoon of olive oil

While squash is roasting, cook brussels and mushrooms in a small frying pan with olive oil until the brussels are cooked but still crunchy.

Place the squash noodles on a plate, top with brussels and mushrooms, drizzle with *tahini lemon dressing or dressing of your choice.

Simple, healthy, and filling!

*Simple Tahini dressing 2Tablespoons of tahini, juice of half a lemon, zest of half a lemon (optional) stir, add water carefully to desired pouring consistancy

BUTTERNUT NOODLES WITH KALE, WALNUTS AND POMEGRANATE SEEDS

As many of you know spiralizing vegetables has become a “thing”. Knowing that adding as many vegetables to our meals is healthy, and making it fun and tasty is even better! Here is a link to my first recipe, zoodles

Butternut Squash Noodle Recipe

1 butternut squash, peeled and only the straight end is used. Make sure you have two flat cut ends for you spiralizer. Spiralize with the small noodle blade.

2 cups of baby kale, chopped if necessary
butternut squash noodles 21 tablespoon of olive oil

1 teaspoon of lemon zest

1/3 cup lemon juice

1/3 cup chopped walnuts

1/3 cup pomegranate seeds

In a large frying pan with a lid, add oil and heat. Add noodles and cook over medium heat tossing occasionally for 3-4 minutes. Add kale, lemon juice and zest, toss to coat and mix the kale in and cover. cook 5 or so minutes more checking and tossing occasionally to make sure noodles do not stick. Noodles should be tender but still have some crunch.

Divide in two plates and top with walnuts and seeds!

Enjoy!!

 

Warming Squash Soup

2 TABLESPOONS OF BUTTERBowls Of Butternut Squash Soup In A Table

1 TABLESPOON OF GOOD OLIVE OIL

1 LARGE ONION CHOPPED

1 15 OZ CAN OF PUMPKIN PUREE (NOT PIE FILLING)

1 ½ POUNDS OF BUTTERNUT SQUASH PEELED AND DICED

4 CUPS OF CHICKEN STOCK OR VEGETABLE BROTH

 

HEAT BUTTER AND OIL IN HEAVY SOUP POT ADD ONIONS AND COOK OVER LOW HEAT FOR 5-7 MINUTES.

ADD REST OF THE INGREDIENTS, SIMMER OVER LOW HEAT FOR 20-30 MINUTES UNTIL SQUASH IS SOFT.

BLEND UNTIL SMOOTH WITH A STICK BLENDER OR CAREFULLY IN A REGULAR BLENDER.

SEASON WITH SALT AND PEPPER TO TASTE.