I love adding veggie ribbons whenever I can, I think they make a simple dish look so pretty, especially when used with pasta. Here I’m using butternut squash for my ribbons along with spinach tagliatelle for a nice contrast in color as well as taste, I also adding some mushrooms for extra flavor along with a light parmesan cream sauce. I’m telling you, this is good!
The key to making nice looking ribbons is to find a butternut squash that has a long neck, you’re only going to be using the top so the longer the better, the shorter stumpier squash won’t work. I recommend either tagliatelle or pappadelle for the pasta as both hold up well against the butternut squash ribbons which tend to be wide.
I used a medium sized squash, top only, and you’ll would be surprised how many ribbons you’ll get. I used a simple vegetable peeler to make mine, I keep turning my squash as I peel the ribbons off.
Roast them on a baking sheet 375 to 400 degrees but watch them carefully because you don’t want them to burn or dry out. The edges will start to curl but the centers will still be soft and moist, that’s exactly what you want.
Toss them gently into your cooked pasta and sauce then place it all on a nice platter for the wow factor!
It all looks so pretty as the pasta and squash intertwines together but even better yet you’ll love how it tastes!