Ok so here’s the thing…I feel bad even calling this a recipe since it’s basically just, you know, cooking a vegetable. HOWEVER. I googled how to make butternut squash noodles because I didn’t know if I needed a sauce with it or what kind, or whether or not there was anything special I should consider. So I figure if I had to google it, other people might want to know what to do with them, too.
And here’s the deal: they’re SO easy and honestly so delicious. Definitely a step above zoodles for me!
The biggest shocker, though? You don’t need sauce at all! The sweetness of the butternut squash with the savory of the other ingredients is a perfect complement, making it a super simple weeknight dinner when you’re in a rush, don’t feel like cooking, or don’t have too many macros left.
- butternut squash noodles. You can get a fresh butternut squash and cube it, you can use a zoodler, or, if you’re lucky, your grocery store will have a tray of pre-cut noodles. I found some on a woohoo deal, which is why I decided to try them in the first place. It would definitely be cheaper to cut yourself…but dang, this pre-cut deal is convenient!
- 2-3 garlic cloves
- 1 tbsp olive oil
- salt + pepper
- Slice your garlic cloves. I found that slicing the garlic instead of mincing it gave some good extra crunch to the dish.
- Pour the olive oil and garlic into a pan over medium heat, cooking until fragrant.
- Add your noodles!
- Sauté / stir the noodles around until they are slightly browned. Keep them a little crunchy!
- Top with a pinch of salt and a dash of pepper.
- Realize this is your new favorite dish (or side).
Done and done! If you try them a different way (sprinkled cheese to top? panko crumbs? actually with a sauce?), let us know – we’d love to hear!