Butternut Squash Noodles with Shredded Brussels Sprouts, Walnuts, and Caramelized Onions
Try this Butternut Squash Noodles with Shredded Brussels Sprouts, Walnuts, and Caramelized Onions recipe
Try this Butternut Squash Noodles with Shredded Brussels Sprouts, Walnuts, and Caramelized Onions recipe
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 1/4 easpoon red pepper flakes
- 1 large garlic clove minced
- for the noodles:
- 1/2 ablespoon extra virgin olive oil
- for the rest:
- 1/4 easpoon garlic powder
- 1 medium butternut squash peeled, blade c
- 1/2 up roughly chopped walnuts
- 1 cup of brussels sprouts
- 1 medium red onion sliced thinly
- optional: 1/4 cup grated parmesan cheese
- Carbohydrate 48.1762113333333 g
- Cholesterol 0 mg
- Fat 4.71428666666667 g
- Fiber 8.20673333237966 g
- Protein 4.15646666666667 g
- Saturated Fat 0.6805842 g
- Serving Size 1 1 -4 (415g)
- Sodium 65.7478486111112 mg
- Sugar 39.9694780009537 g
- Trans Fat 0.24074 g
- Calories 224 calories
Step-by-step
- Preheat the oven to 400 degrees.
- Spread the butternut squash noodles out on a baking sheet, drizzle with olive oil and season with garlic powder, salt and pepper.
- Line another baking tray with parchment paper and place the walnuts.
- Bake the butternut squash noodles alongside the walnuts, baking the walnuts for just 5 minutes and baking the noodles for 8-10 minutes or until al dente, tossing halfway through.
- While the butternut squash is baking, shred the brussels sprouts.
- Chop the bottoms off and peel off the outer leaves, if tough and discolored.
- Slice them in half and then slice thinly lengthwise.
- Set aside.
- Place a large skillet over medium heat and add in the olive oil.
- Once oil is shimmering, add in the garlic, red pepper flakes and onion and lower heat to medium-low and cook the onion, stirring occasionally, until onion is translucent and mainly wilted, about 3 minutes.
- Add in the brussels sprouts and season with salt and pepper.
- Cover and cook the brussels sprouts, still on medium low heat, uncovering occasionally to stir, or until lightly browned and cooked (about 3-5 minutes).
- Take the skillet off the heat and add the parmesan (if adding) and then fold in the walnuts, stir, and pour into a large mixing bowl along with the butternut squash noodles.
- Toss to combine and serve.
Why are these noodles releasing so much moisture onto the baking sheet instead of roasting at four hundred degrees? Freshly spiralized winter squash retains high internal water content, which escapes rapidly under high heat. Pre-packaged or frozen varieties often sit in their own condensation, making dry roasting nearly impossible. Excess surface moisture prevents the oil from adhering properly, leading to steamed squash rather than tender-crisp strands. Patting the raw noodles dry with paper towels before tossing them with fat mitigates this issue.
Walnuts require strict supervision during the toast cycle. Five minutes in the oven is the absolute maximum duration before the natural oils inside the nut solids break down and turn acrid. Removing the tray immediately preserves their mild, earthy flavor and prevents bitterness from overtaking the dish. Pecans serve as an adequate 1:1 substitution if walnuts are unavailable.
Caramelizing onions demands patience over medium-low heat. High flames scorch the exterior sugars before the cell walls soften. Slicing the red onion uniformly ensures even heat penetration during the three-minute initial sweat. Thinness matters here because thick cuts retain a pungent crunch that overpowers the delicate squash.
Shredding brussels sprouts correctly dictates the final texture of the skillet mixture. Trimming the tough basal stem allows individual leaves to separate cleanly before slicing. Covering the pan during the final three to five minutes traps steam just long enough to soften the dense brassica fibers without turning them olive-drab and mushy.
