Kitchen notes · a little help before you start
Roasted Spiralized Butternut Squash Noodles
Soft strands of roasted butternut squash have a gentle sweetness that needs very little alongside it. Olive oil and black pepper give the noodles a savory edge, leaving the squash flavor clear in each warm tangle lifted from the tray.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Original yield
- Serves 2
- Ingredients
- 4 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Lunch
- Cuisine
- American
- Cooking method
- Roasting · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Noodles
A few quick notes
1. Use the straight section
Trim and peel the solid upper portion of the squash, reserving the seeded bottom for another recipe.
2. Choose thick noodles
Use the thickest setting on the spiralizer and cut the long strands into six inch lengths.
3. Check for softness
Roast the seasoned squash noodles only until soft, checking during the stated seven to ten minute range.
Get to know the ingredients
Butternut squash
Use the solid straight top of a large butternut, since the hollow seeded bottom cannot be spiralized for this dish.
Olive oil
Drizzle oil over the noodles on each prepared baking sheet before seasoning and roasting them.
Black pepper
Add black pepper to taste over the squash strands with the oil and salt before roasting.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Roasted Spiralized Butternut Squash Noodles
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Stop when soft
Remove the squash noodles when the strands are soft after their brief roast in the hot oven.
A little more help as you go
Divide for handling
Cut the peeled top section into two pieces before spiralizing so it is easier to handle.
Prepare both trays
Lightly spray two large baking sheets with oil before transferring the spiralized squash onto them.
A few questions you might have
Can I spiralize the whole squash?
Use only the solid upper section; the seeded bottom is not solid enough for this spiralizing method.
Which spiralizer setting should I use?
The directions specify the thickest noodle setting, followed by cutting the strands into six inch lengths.
How long do the noodles roast?
Roast at 400 degrees for seven to ten minutes, stopping when the squash strands are soft.
Why cut the squash into two pieces?
Cutting the peeled upper section into two pieces makes it easier to handle while spiralizing.
Do I need to peel the squash?
Yes. Trim the top section and remove its skin before cutting it into manageable pieces for spiralizing.
Any more cooking tips?
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. 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.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: skinnytaste.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.