Butternut Squash Noodles with Sausage, Mushrooms and Kale

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butternut squash "noodles" with mushrooms, sausage and kale Here I go again with my Spiralizer, but this time it’s all about butternut squash “noodles”! As soon as fall arrives you’ll always see a butternut squash or two sitting on my counter, it’s my favorite squash, it’s so versatile and easy to incorporate into so many meals.

If you did a search on my blog you would see how often I cook with it. I’ve made ravioli, polenta, lasagna, tarts, salads, pizza, I could go on and on and one of my most popular recipes, butternut squash gnocchi, I always get requests for it.

spiralizer and butternut squash I like using a Spiralizer because you really get spaghetti like strands, in the past I’ve used a julienne peeler and while that works pretty good you don’t get that curly continuous look of real spaghetti. A good tip to remember when making spiralized butternut squash is to pick a squash on the smaller size that has a long neck on it, because basically you’ll just be using the neck of the squash, just dice and roast up the bulb part for something else.

butternut squash "noodles" See how long and curly the strands are? It’s a wonderful thing!

butternut squash "noodles" You’ll have to slightly roast the squash beforehand by placing the “noodles” on a baking sheet, tossed and drizzled with olive oil, a little salt and pepper. Roast at 400 degrees for a mere five minutes or so. I personally like to check them as they’re roasting by taking my tongs and tossing them just to make sure they don’t over cook, you want them slightly limp with no signs of burning, they’re delicate. You’re not looking for mushy and overdone, you want al’dente like pasta.

butternut squash "noodles" with sausage, mushroom and kale I added crumbles of spicy Italian sausage that I pre-cooked, roasted mushrooms and kale that was sauteed in olive oil, minced garlic and red pepper flakes.

butternut squash "noodles" with sausage, mushroom and kale Gently toss everything together and add a ton of freshly grated Parmigiano Reggiano and another pass of your best olive oil.

butternut squash "noodles" with sausage, mushroom and kale This is heaven in on a plate!


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  1. This is sooooo Good! I have now made it several times! We also cut up some green onions and apples and sprinkled those on top with a tiny bit of feta!!! YUMMMMMMMMY!

  2. Made this last night. It was absolutely delightful. I felt like I was eating pasta. Love to spiralize. Thank you.

  3. One word … yum! Well maybe 3 … and healthy! 🙂

  4. Yep, I’m still alive and well, and finally making my rounds of visiting my fave food blogs. You always do make the most colorful dishes. I was sorely tempted to buy a spiralizer, but I have a gadget addiction that needs curbing. This looks so good!

  5. And I just said I did not need ONE more kitchen gizmo… that is a beautiful dish, Marie.

  6. Oh I love the way this dish looks. What a great alternative to “real” pasta, when you just want veggies. The colors in this dish are gorgeous. I don’t know where I’d store a spiralizer, but I know I would love to play with one.

  7. What a wonderful idea. A spiralizer is going on my Christmas list… Thanks again, Marie.

  8. I have to buy a spiralizer, Marie! This looks so pretty! I think my grandchildren would love to eat a veggie “pasta” like this, and I don’t have to make a gluten free pasta for the gluten sensitive child.

  9. Aurora Ambrose says

    OMG! Can’t wait to make this.

  10. I was wondering how it would work with butternut squash – obviously beautifully! I have the Vegetti which is way too much work to use- the Spiralizer is on my kitchengadgettobuy list – What a gorgeous looking recipe!

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