Butternut Squash Noodles with Shredded Brussels Sprouts, Walnuts, and Caramelized Onions
Try this recipe for Butternut Squash Noodles with Shredded Brussels Sprouts, Walnuts, and Caramelized Onions.
Try this recipe for Butternut Squash Noodles with Shredded Brussels Sprouts, Walnuts, and Caramelized Onions.
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 large garlic clove minced
- for the noodles:
- for the rest:
- â¼ teaspoon red pepper flakes
- 1 medium butternut squash peeled, blade c
- 1 cup of brussels sprouts
- 1 medium red onion sliced thinly
- â½ tablespoon extra virgin olive oil
- â¼ teaspoon garlic powder
- â½ cup roughly chopped walnuts
- optional: â¼ cup grated parmesan cheese
- Carbohydrate 66.0158113333333 g
- Cholesterol 0 mg
- Fat 5.21495333333333 g
- Fiber 13.1607332761129 g
- Protein 6.26113333333333 g
- Saturated Fat 0.7563042 g
- Serving Size 1 1 -4 (606g)
- Sodium 70.3078486111112 mg
- Sugar 52.8550780572205 g
- Trans Fat 0.500019999999999 g
- Calories 283 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.
Operating under a strict thirty-minute total window requires precise multitasking between oven roasts and stovetop simmers. Roasting squash noodles demands high heat set precisely to 400 degrees Fahrenheit. Overcooking causes starch breakdown, turning firm strands into mush within minutes. Monitor the noodles closely between the eight and ten-minute mark, tossing midway to ensure even softening. Walnuts require separate tray placement and strict five-minute observation because high oven heat burns delicate nut oils rapidly.
Managing Moisture and Texture
Excess moisture remains the primary hazard when combining root vegetable ribbons with brassicas. Shredded Brussels sprouts release water upon heating, which can steam rather than brown the mixture if the skillet lacks adequate surface area. Lower the burner to medium-low after adding onions to prevent scorching the minced garlic while aromatics sweat. Covering the skillet traps steam briefly to tenderize sprouts before browning occurs.Adapting Fats and Cheeses
Olive oil provides foundational flavor, though avocado oil serves as a viable substitute with a higher smoke point. Hard cheeses like parmesan introduce sodium and umami, while nutritional yeast offers a plant-based alternative in equal measure without altering moisture levels. Fold crunchy elements into mixing bowls only after removing pans from heat to preserve texture.
