I love this time of year!!! The leaves are changing the air smells crisp and there is an abundance of amazing produce to create fantastic fall dishes. I kind of went squash crazy this year and wanted to find a new, creative way to use it. I of course have my old standby dishes like everyone else but I am always trying to up my kitchen game.
I got a spiralizer in the spring and can’t stop using it. I have used it on all the traditional spiralizer veggies but I thought, why not use it on the squash. The squash noodles had the perfect al dente texture and was the first vegetable I spiralized that had the closest texture to pasta.
Butternut Squash Noodles with Spinach and Prosciutto
2 medium butternut squashes
1 medium onion, chopped
16 oz. fresh spinach
4 slices prosciutto, chopped
3 tbsp. lemon juice
4 tbsp. olive oil
Salt and Pepper to taste
- Pre-heat your oven to 375ᵒ. Peel your butternut squash and cut off the bottom bulb part. Save it for another recipe or a side dish for dinner tomorrow. You will only use the long neck part on the spiralizer.
- Spiralize your squash and place the squash noodles on a baking sheet. Toss the squash noodles with 1 tbsp. olive oil and a pinch of salt. Bake in the oven for 8-12 minutes until slightly softened.
- While the squash cook, in a large non-stick skillet heat 3 tbsp. olive oil on medium high heat. Once olive oil is hot add chopped prosciutto cook until crispy about 3 minutes.Remove from pan and set aside. Add chopped onions and spinach, cook until onions are translucent and spinach is wilted. Season with pinch of nutmeg, salt and pepper to taste.
- Once squash noodles come out of the oven toss with spinach and onions over low heat. When completely combined turn off heat and add lemon juice. Taste for seasoning.
- Top squash noodles with crispy prosciutto before serving.