It’s not new news that we tend to have and abundance of vegetables. Even now – at the end of January – we have about 15 butternut squash and a bushel of onions stored in the basement. The long growing season allowed many plants to yield far more produce than we are used to – it really was a year of abundance in the garden!
Therefore, I was really excited to get a spiralizer for my birthday. This gives me one more tool in my arsenal for preparing and presenting veggies in a totally different form. The spiralizer takes any round or cylindrical veggie and “spiralizes” it into spaghetti cut (1/8th inch), fettuccine cut (1/4th inch), or ribbon cut noodles.
So far I’ve experimented on beets, onions and squash with great results. Here’s our new favorite way of eating butternut squash:
Roasted “Squoodles” (squash noodles)
- Preheat your oven to 45o degrees F.
- Cut the bottom bulbous part off the butternut squash and refrigerate for later use. Peel the cylindrical part and cut off the very top, making sure both ends are flat and parallel to each other.
- Assemble your spiralizer. I used the fettuccine cut blade.
- Press the top end of the squash into the Food Holder (covered in a bunch of pokey things that will hold the squash in place), and push the other end against the center of the blade. Apply pressure against the blade by using the side handle while turning the handle.
- Out come the squoodles!
- Toss squoodles with olive oil and salt (they want to have full coverage of olive oil but not be dripping in it).
- We’ve had great luck putting a cookie cooling rack in our roasting pan, and then putting the squoodles on top. This allows air to circulate around them, making them more crispy and less limp.
- Roast for 20-30 minutes. We like a few of ours to get slightly burnt, which allows the entire batch to get crispier. Turn on your oven light and keep an eye on things without opening the door. They are very thin, so can go from crispy to burnt quickly!