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a plate of butternut squash noodles.
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Butternut Squash Noodles - Simple Oven Roasted Recipe

Butternut squash noodles are a nutritious alternative to pasta. These tasty roasted vegetable noodles will transform any dish. Here's how to make this gluten-free recipe!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
0 minutes
Total Time 20 minutes
Servings 4
Calories 183kcal
Author Sharon Rhodes

Ingredients

  • 4 cups spiralized butternut squash noodles
  • 3 tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp fresh ground pepper
  • 1/8 tsp chili flakes optional
  • 2 tbsp fresh chopped basil
  • 1/4 cup freshly grated Parmesan cheese

Instructions

  • Heat the oven to 400 and line a baking sheet with parchment paper.
  • Spread the spiralized noodles onto the baking sheet, drizzle with the olive oil and toss well. Add the sea salt, fresh pepper, and chili flakes (if using) and toss again well to combine.
  • Spread the noodles evenly again and roast in the oven for 12-15 minutes, stirring, and rotating the baking sheet at the halfway mark. You want the noodles to be tender and starting to brown in parts but be careful they don't burn.
  • Remove from the oven and serve warm. Top with fresh basil followed by freshly grated Parmesan cheese. Serves 4 as a side dish.

Notes

  • Serving Suggestions and Substitutions

    • Make this with different spiraled veggies like zucchini noodles
    • Top with your favorite sauce and make butternut squash spaghetti - try this Vegan Alfredo Sauce if you enjoy cream sauces.
    • Serve with grilled protein like chicken or shrimp or tofu for vegetarians
    • While the noodles are roasting, saute some onions or shallot in a pan with butter or oil and add mushrooms and spinach over medium heat. Then toss with the roasted noodles all together in the large skillet

Nutrition

Calories: 183kcal | Carbohydrates: 17g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 248mg | Potassium: 493mg | Fiber: 3g | Sugar: 3g | Vitamin A: 15007IU | Vitamin C: 29mg | Calcium: 137mg | Iron: 1mg