Roasted Butternut Squash Noodles with Spiced Pumpin Seeds, Dried Cranberries and Goat Cheese

I've been waiting to make butternut squash spiralized noodles, because that seemed a little more like a fall type thing to me. This recipe incorporates several of the flavors of fall into one "pasta" dish. 

Recipe from Inspiralized

-3" piece of butternut squash, peeled and spiralized
-2 tablespoon dried cranberries
-1 tablespoon raw hulled pumpkin seeds
-1 tablespoon chili powder
-1 tablespoon cumin
-salt and pepper
-1 tablespoon olive oil
-2 tablespoon crumbled goat cheese
-olive oil cooking spray

Preheat the oven to 375 degrees, coat a baking tray with cooking spray and spread out the pumpkin seeds. Coat the pumpkin seeds with cooking spray and season with salt. Then, evenly dust the seeds with the cumin and chili powder. Bake the pumpkin seeds for 5 minutes in the oven. When done, set aside.

Change the heat on the oven to 400 degrees. Add the butternut squash noodles onto a baking tray coating with cooking spray. Drizzle half of the olive oil onto the noodles and toss to combine. Season with salt and pepper and bake for 5-7 minutes or until noodles have softened to your preference.

Place the noodles in a bowl and toss with cranberries, spiced pumpkin seeds, and the rest of the olive oil.

Plate and top with goat cheese.

This was my first time making noodles out of butternut squash, I thought they turned out really great. When roasted they had a nice al dente texture and were easy to eat. Some of the other spiralized vegetables that I've made have been a little difficult to eat, because they don't wrap around the fork as well as traditional pasta does. All of the ingredients in this went really well together and the seasoning was nice. 


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