Heat up a large skillet (I used a cast iron pan) with some olive oil.Note: If you don’t have a spiralizer then you can find spiraled butternut squash noodles ready to go in the produce section of most grocery stores. I am always pleasantly surprised at the amount of noodles that results from one squash. Warning: This yields way more noodles than you would think. Secure it in the spiralizer and crank away.Peel the skin off of the squash using a vegetable peeler.Only the neck can be turned into noodles since the base is too thick and may break your spiralizer. Cut off the neck of the squash and save the base for roasting, making a soup or for Mashed Butternut Squash.How to make a Butternut Squash Noodles Bowlįirst step: Spiralize the butternut squash. Weight – A heavier squash will be more flavorful, so the heavier the better.Any indentations or soft spots may mean that the squash is either not ripe or has been damaged in some way. Firmness and color – Look for a squash that is rock hard and bright in color.Same deal if you are planning to make it into a Butternut Squash soup. If you are planning to dice and roast the squash, then the size and shape may not be that critical since you can remove the seeds, peel and dice the whole thing, base, and neck.Simply because the base of the squash (where all of the seeds are) cannot be spiralized. If you are planning on spiraling it into noodles, like in this recipe, then a larger squash with a longer neck would be best. Size and shape – This really depends on what you are planning to make with the squash.Here are a few tips on how to select the perfect butternut squash. Ingredients needed for this Butternut Squash Noodles Bowl How to pick the perfect squash Stores great and tastes even better the next day!.Packed with vibrant and colorful ingredients.
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