BUTTERNUT SQUASH NOODLES

Since this summer, I was so excited to make a new fall recipe with butternut squash!

I recently got a spiralizer to make veggies pasta. It’s a great gadget that allows you to transform any veggie (sweet potatoes, zucchinis, cucumber..) into nice ribbons. These veggies noddles are a perfect way to eat veggies in an unexpected form and to get a full amount of vitamins in the same time!

Butternut squash is my favorite squash. It has a tender flesh with a strong deep flavor and is also full of nutriments like B6,  beta-carotene or even anti-oxidants!

Mixed with the pumpkin seeds it’s the ideal fall dish!

Butternut Squash Noodles

• Author: Kelly
• Prep Time: 35 mins
• Cook Time: 30 mins
• Total Time: 1 hour 5 mins

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Ingredients

Scale 1x2x3x

• 1 medium butternut squash or 16 oz of pre-made raw veggies noodles
• 1 tbsp of coconut oil
• 1/2 cup of pumpkin seeds
• 1/4 of sunflower seeds
• 2 eggs (optional)
• 1 tbsp of olive oil
• 1/2 cup of chives cut in piece
• Salt & pepper to taste

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Instructions

1. Preheat oven at 300F.
2. Prepare large baking sheet on parchment paper. Dispose noodles.
3. Coat the noodles with coconut oil.
4. Bake for 30 minutes. Noodles will be slightly soften.
5. While cooking the noodles, pour the seeds in a small pan and cook them for 1-2 minutes on medium heat until roasted.
6. Toss the noodles in olive oil. Season with salt and pepper and dress with the seeds and chives and serve.
7. Optional: You can make sunny eggs while cooking the noodles and dispose it on top of the noodles.

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