13 SIMPLY TASTY Butternut Squash Spiralizer Recipes (2024)

FAQs

Can you put butternut squash in a spiralizer? ›

You can spiralize pretty much everything! From butternut squash, carrots, sweet potatoes, zucchini, even broccoli stalks (those turn out as short pieces not the long curly ones).

If you don't own a spiralizer, you can use a very sharp vegetable peeler to peel the butternut squash into thin ribbons. This works well too. One nice size butternut squash makes enough noodles for 2-3 people.

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Sweet, moist and nutty tasting, the flavor of butternut squash is a bit like sweet potatoes—or, some say, butterscotch. Because it's so dense, you get more servings per fruit than you might with other squash varieties. The rind is edible (once cooked), but it's more commonly peeled away.

Butternut squash is meant to be stored for months but doesn't last indefinitely. Keep your eye out for any brown spots or blemishes; these can indicate the start of spoiling. Any soft spots or slimy areas are also a sign that your squash has gone bad.

Microwaving the squash will make it much easier to peel. Simply slice off the top and bottom, poke the squash all over with a fork and microwave it on high for about 3 minutes. When it's cool enough to handle, peel the squash. The softened flesh will make peeling (and slicing) way easier.

Do you need a spiralizer? No, but there's no denying that the spiralizer made it easy to create incredibly pasta-like “zoodles.” Surprisingly enough, even though the peeler's noodles were much less perfect looking than the spiralizer's, the difference was mainly aesthetic.

For example, compared to butternut squash, one cup of spaghetti squash has just 1/100 the amount of beta-carotene, a plant compound the body converts to vitamin A and uses to protect our eye health and immune system. And it contains just 1/3 the amount of fiber, folate and potassium.

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

Can you eat butternut squash raw? ›

That's right, you can eat butternut squash raw (yep, we said it). Raw butternut squash is carrot-like and holds up well in crunchy salads and slaws. If opting for raw squash over cooked squash, start by peeling away the tough outer skin (FYI, you can eat the skin when it's cooked.

Which is healthier: butternut squash or sweet potato? Both are great sources of vitamins and minerals, particularly antioxidants like beta-carotene. Sweet potatoes are about double calories, carbs, and sugar per serving than butternut squash. That being said, it does have more fiber and protein than butternut squash.

Butternut squash is an abundant source of powerful antioxidants, including vitamin C, vitamin E, and beta-carotene. Antioxidants help prevent or slow cellular damage and reduce inflammation, which may reduce your risk of several chronic diseases.

STEP 2: SPIRALIZE VEGGIES

Select your blade. Choose extra fine for radishes, fine for beets and zucchini, or medium for butternut squash, sweet potatoes and zucchini. Start by turning the mixer on stir, then gradually increase the speed to 4–6. Whether or not you peel your produce is a matter of preference.

The best squash plants for vertical farming produce lighter fruit, while heavier squashes, such as butternut squash, will weigh the support down. You can still grow large squash on vertical supports, but you should make hammocks for your burgeoning fruits (with household items such as pantyhose) as they develop.