Butternut squash is full of flavor, easy to prepare, easy to cook, and straight up beautiful!
It adds a vibrant orange colour to every meal you slap it in, and can be cooked several ways. I haven’t tried it yet – but I’m trying to find a cavelli squash which is white in color.
For now, all information below is in reference to Butternut Squash!
Check out Butternut Squash Recipes
What You Can Expect
- Long orange noodles
- Firm consistency, a little thicker and denser than spiralized sweet potato noodles
- Less likely to hold its shape when baked
- Buy the straightest butternut squash you can find.
- Cut bulbous end off. It can’t be spiralized
- Use sharp peeler – has thick skin
- Peel it a second time. Squash has a crusty layer of second skin
- Save the bulbous part of the squash for stir fries or bake it with your noodles!
- Recommended blade: 3mm or 6mm
- Do not eat raw
- Bake at 400 for 8-10 minutes. (Be careful not to overcook – they will become mushy!)
- Boil or steam for 6-8 minutes
- Saute on medium heat 6-8 minutes
- Best applications: noodle and rice dishes
- 1 butternut squash = approximately: 4 cups spiralized butternut squash noodes
- Wide variance based on size of squash!
- Store in an air-tight container for up to 5 days
- Can be frozen
Don’t waste time… Start spiralizing with Butternut Squash Recipes