Garlicky Butternut Squash Noodles with Spinach and Ricotta

These garlicky butternut squash noodles are tossed with wilted spinach, sun-dried tomatoes, toasted pine nuts and dollops of fresh ricotta and parmesan for a wintry, one-pan, comforting vegetarian meal. 

It’s day 5 of tacos, guacamole, margaritas, mojitos, chalucas (a drink our poolside bartender made up which is basically a mojito with cucumbers and gin instead of rum), and a never-ending quest for churros (we still haven’t found them but we’ve been told where to find the churro lady in downtown so I have high hopes) and here I am having to pretend like it’s winter again and talk to you about butternut squash noodles.

Ugh, life is hard.

These garlicky butternut squash noodles are tossed with wilted spinach, sun-dried tomatoes, toasted pine nuts and dollops of fresh ricotta and parmesan for a wintry, one-pan, comforting vegetarian meal.

We went to Crossfit Norcal Cabo for a little sweat sesh to break up the booze and food fest yesterday morning and this (very nice) lady there asked us where we were from. We all said New York and then she said “oh, ok, but where do you live in the winter?”

Ha.

Hahahaha.

These garlicky butternut squash noodles are a simple winter one skillet meal packed with flavor.

Can you imagine being so rich that that becomes a question you ask people and think it’s the norm? Good god, I want her life.

Just so you know, she lives in Napa during the summer when not at her home here in Cabo. I didn’t know whether to roll my eyes, bust out laughing or just succumb to the jealousy of that (incredibly nonchalant) statement when she told us.

These butternut squash noodles are vegetarian comfort food at its best with wilted baby spinach, sun-dried tomatoes, toasted pine nuts and fresh ricotta. Swap out pasta for these garlicky butternut squash noodles to celebrate winter squash in a flavorful way.

So while I wish I had her life and wasn’t in the freezing cold just 6 days ago, piling wood in the stove to keep my house warm, I was and these garlicky butternut squash noodles were being made for a comforting, healthy dinner.

Garlicky butternut squash noodles make a simple, cozy vegetarian, one-skillet meal packed with winter flavors.

I shared my first spiralizer recipe with you guys just last week with these Chinese chicken noodles and I’m sharing these butternut squash noodles today because this spiralizer is basically my new favorite tool even though I’m approximately 10 years late to the game with it.

Garlicky butternut squash noodles with spinach, ricotta and pine nuts prove that vegetarian food can definitely be comforting too!

Cooked with lots of delicious garlic until just softened, these butternut squash noodles are tossed with wilted spinach, sun-dried tomatoes, toasted pine nuts and dotted with fresh ricotta. It’s almost like a winter-vegetable version of lasagna in a deconstructed skillet variety and it’s beyond delicious and comforting.

I’d still rather be in Cabo, sipping margs and eating tacos but since we all can’t live that life 24/7 365, I guess I’ll settle for a bowl of these garlicky butternut squash noodles for now.

Garlicky Butternut Squash Noodles with Spinach and Ricotta

Cook Time 10 mins 2017-06-28T00:10:00+00:00Prep Time
Preparation 10 mins 2017-06-28T00:10:00+00:00Cook Time
Total Time 20 mins 2017-06-28T00:20:00+00:00 Total Time

These garlicky butternut squash noodles are tossed with spinach, sun-dried tomatoes, toasted pine nuts and ricotta for a wintry, one-pan vegetarian meal.

Ingredients

  • 1 medium butternut squash
  • 2 tablespoons pine nuts
  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon minced garlic
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup thinly sliced sun-dried tomatoes
  • 1/2 lemon, zested
  • 1/2 lemon, juiced
  • 2 cups baby spinach
  • 1/2 cup ricotta
  • 1/4 cup grated parmesan cheese
  • salt and pepper to taste

Instructions

  1. Slice off the bulbous end of the butternut squash to remove the seeds and set aside for another use. Peel the remaining portion and slice off the top so you have two flat ends. Spiralize into noodles. (I use blade D on the Inspiralizer)

  2. Heat a large skillet over medium heat. Add pine nuts and toast for 2-3 minutes until lightly browned. Set nuts aside.

  3. In same skillet, add the olive oil, garlic and red pepper flakes. Sauté for about 30 seconds until fragrant. 

  4. Add the butternut squash and gently toss to coat in the garlic and olive oil. Add a splash of water to the skillet and cover with a lid. Cook for 3-5 minutes until noodles are softened a bit.

  5. Remove lid, add the sun-dried tomatoes, lemon zest, lemon juice and baby spinach to the skillet. Toss to combine and cook until spinach is wilted, about 2 minutes. Season to taste with salt and pepper.

  6. Transfer noodles to a serving bowl. Dollop the ricotta on top. Garnish with the toasted pine nuts and grated parmesan cheese.

7 Comments

  1. Christine

    How many servings is this meant to offer? It looks great, so I’m trying to add it to my meal planning and shopping list.

    Reply
  2. Deirdre

    This is absolutely delicious! I forgot the parm but otherwise followed the recipe as written. My husband & I both agreed that it was one of the nicest, most flavorful meal we’ve put on the table in quite some time. I agree with the above poster, while this dish is a generous portion for 2 people you’ll still want more..Yummm!

    Reply

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