This Butternut Squash Noodle dish comes from one of my favorite blogs, Inspiralized. Ali is the creator of the recipes, and they are all made with spiralized vegetables and fruits. I followed her Roasted Butternut Squash Noodle recipe pretty closely, I just adjusts some of the amounts to make it serve two. It can also be a great vegetarian side to have with a Thanksgiving meal!
Start by cooking your quinoa and making the pumpkin seeds while the quinoa cooks. Drizzle the seeds with olive oil, then sprinkle with the cumin and chili powder. Cook them for about 5 minutes at 375 degrees.
Put the seeds aside in a small bowl to top your noodles with later.
Now it’s time to make the noodles. Cut off the bulb end of the butternut squash. You can save this in the fridge for a recipe that calls for cubed butternut.
Next, peel off the skin, and be sure that no tough parts are remaining.
Now it’s time to spiralize!
You will end up with these beautiful butternut squash noodles!
Be sure to trim the noodles to a more manageable size, or they will be very difficult to eat.
Cook the noodles for about 7-8 minutes at 400 degrees. Taste one of the thicker noodles to be sure that it is soft in the middle.
In a large bowl, mix the quinoa and cranberries in with the butternut squash noodles. As you plate the noodles, top with goat cheese and chili-cumin pumpkin seeds. I don’t like to mix them in with the whole bowl because they tend to get stuck at the bottom, and the seasoning comes off the pumpkin seeds a bit. This way it is nice and even on each plate!
Butternut Squash Noodles with Cranberries and Goat Cheese
Cook Time: 20 minutes
Prep Time: 15 minutes
Total Time: 35 minutes
- ½ cup of red quinoa, uncooked
- 3 Tbsp of raw pumpkin seeds
- 1 Tbsp of extra virgin olive oil
- 1 tsp of cumin
- 1 tsp of chili powder
- 1 large butternut squash
- sea salt
- ½ cup of dried cranberries (sweetened with apple juice)
- ½ cup of crumbled goat cheese
- Preheat the oven to 375 degrees for the pumpkin seeds
- Cook quinoa according to package directions.
- Using a baking sheet, spray the sheet with cooking spray, then spread out the pumpkin seeds. Sprinkle with cumin, chili and sea salt. Put in the oven to bake for 5 minutes.
- When the pumpkin seeds are done, put them in a small bowl and set aside. Wipe down the baking sheet. Change the temperature of the oven to 400 degrees.
- Cut off the bulb end of the butternut squash and save for later use. Then peel the skin off the longer solid end. Spiralize the butternut squash to make the noodles. Trim the noodles so they aren’t too long.
- On the baking sheet place the butternut squash noodles. Drizzle with olive oil, salt and pepper. Use tongs to evenly coat the noodles. Bake for about 8 minutes. Test one of the thicker noodle pieces to see if it is soft all the way through. Then your noodles are done!
- Toss the noodles with the quinoa and cranberries. When plated, top with goat cheese and pumpkin seeds.