Spiralized Butternut Squash

FOOD AND PRODUCT 056 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

Preparation

  • 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 

Cooking

  • 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

Yield

  • 1 butternut squash = approximately: 4 cups spiralized butternut squash noodes
  • Wide variance based on size of squash!

Storage

  • Store in an air-tight container for up to 5 days
  • Can be frozen

Price

  • Low-priced grocery store in Toronto: $3.22 for a large butternut squash

Don’t waste time… Start spiralizing with Butternut Squash Recipes

BAKED BUTTERNUT SQUASH

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