Butternut Squash Noodles with Shredded Brussels Sprouts, Walnuts, and Caramelized Onions

My Weeknight Go-To: Butternut Squash Noodles with a Crunch

As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and the never-ending laundry pile, the last thing I want is to spend hours in the kitchen. That's why I've come to rely on recipes that are both nutritious and quick, and this Butternut Squash Noodles recipe has become my absolute weeknight favorite. It's a vibrant, flavorful dish that's packed with nutrients and surprisingly easy to make—even on the busiest of evenings.

The beauty of this dish lies in its simplicity. It uses readily available ingredients, most of which can be prepped in advance to save time during the week. I love the combination of sweet butternut squash noodles and slightly bitter Brussels sprouts; it’s a fantastic balance of flavors and textures. The walnuts add a delightful crunch, and the caramelized onions provide a touch of sweetness that complements the overall dish perfectly. It's a recipe that truly satisfies my cravings for something wholesome and tasty without demanding excessive time or effort.

Why this recipe works for me:

• Speed: Prep time is minimal, and the cooking time is less than 20 minutes.
• Health: It’s packed with vegetables, healthy fats from the walnuts and olive oil, and protein.
• Flexibility: Feel free to add other vegetables like broccoli or carrots. You can also substitute different nuts or leave out the parmesan cheese if you prefer.
• Flavor: The sweet and savory combination is incredibly satisfying and adaptable to different tastes.

The process itself is quite straightforward. Roasting the butternut squash noodles brings out their natural sweetness and gives them a tender yet slightly firm texture. The Brussels sprouts are quick-cooked in a skillet with caramelized onions, resulting in a perfectly tender-crisp texture. The combination of these elements creates a symphony of flavors and textures that keeps me coming back for more. This dish is easily adaptable – sometimes I add a sprinkle of chili flakes for a little heat, or a squeeze of lemon juice for extra brightness. It is perfect served on its own or as a side dish.

This recipe is more than just a meal; it's a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. It's a quick, easy, and delicious way to nourish my family without sacrificing my precious time. This is the kind of recipe that makes me feel good about what I’m putting on the table and helps me face the busy week ahead with a little more energy and a whole lot more satisfaction. I often make a double batch, and it reheats beautifully for lunch the next day. It’s a true weeknight winner in my book!

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.