Hold the front door. I’ve long been a fan of courgetti (spirals of courgette used as a pasta/noodle substitute for those of you living under a rock), but butternut squash noodles are new to me, and I have no idea why because they are bloomin’ lovely.
I always find butternut squash to be slightly underrated as vegetables go, and it baffles me somewhat considering it’s so rich in antioxidants such as Vitamins and A and C. The texture is great and holds a sauce really well.
Who needs pasta eh?
- 1 large butternut squash, spiralised (you can only spiralise the straighter top bits – use the bottom to make soup to avoid waste), or for ease buy the prepared shop bought ones
- 2 tablespoons olive oil
- Salt and pepper
- 1 tablespoon dried mixed herbs
- Handful of cherry tomatoes, cut in half
- 1 large red pepper, sliced
- Handful of kale, prepared and cut into 2 inch slices OR handful of spinach
- 1 large handful of spinach
- 1 large bunch of basil leaves
- 2 garlic cloves
- 1/4 cup grated parmesan
- 1/2 cup toasted pine nuts (plus a few extra to serve
- 1/4 cup olive oil
- Juice of 1/2 lemon
- Pinch of sea salt
- Preheat the oven to 180°C
- Toss the noodles in the olive oil, herbs and season accordingly. Place on a baking tray lined with parchment paper
- Roast in the oven for 8-10 minutes until soft
- Whilst the noodles are cooking, blitz together all the ingredients for the pesto, adding a little water if it gets too thick
- Mix together the pesto, noodles, tomatoes, peppers and kale/spinach, top with toasted pine nuts and serve