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.
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?”
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.
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.
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.
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 (similar to these creamy pesto spaghetti squash noodles) 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.
- 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
- 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)
- Heat a large skillet over medium heat. Add pine nuts and toast for 2-3 minutes until lightly browned. Set nuts aside.
- In same skillet, add the olive oil, garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
- 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.
- 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.
- Transfer noodles to a serving bowl. Dollop the ricotta on top. Garnish with the toasted pine nuts and grated parmesan cheese.