bunoodles = spiralized butternut squash noodles!b
From time to time, it is fun to try a completely new method for a recipe. As long as I can remember, butternut squash has been roasted and enjoyed as the star ingredient of our soup. Butternut squash is the big creamy yellow squash with the hard waxy skin that is a challenge to peel. For this reason, I usually roast it with the skin on. For this recipe, I am pretending that the butternut squash is a zucchini. I was especially excited to zoodle, or bunoodle my way to a new recipe.
do you prefer your bunoodles sauteed or roasted??
After researching the butternut squash noodle, bunoodles from here on out, I discovered that there were two popular ways to cook them. The first was to saute the bunoodles in a pan. The second was to roast them in the oven. I decided to try both methods to see which one I liked better. Once I had my gorgeous bowl of bunoodles, I split them in half to try each method. The bunoodles were equally delicious, but I felt that there was a clear winner for my recipe. Specifically roasted bunoodles because they were crunchy, caramelized, and delicious!
roasted tomatoes = sauce perfection
Now you could stop right here and enjoy a delicious dish of roasted or pan sauteed bunoodles, but what fun would that be? In other words it was time to create a mouthwatering sauce to raise everything to the next level. I immediately thought about roasted tomatoes. The sweet acidity of the tomatoes would be the perfect counterpart to the richness of the butternut squash. I quickly roasted some beautiful heirloom cherry tomatoes while I started the sauce.
everything is better with a sprinkling of pomegranates!
The most popular way to begin a sauce in my kitchen is with butter and garlic. The next step was to add some tomato paste, whipping cream, lemon and thyme and allow the sauce to reduce. I mixed the roasted tomatoes with the reduced sauce and let it simmer for a few minutes before combining it with the roasted bunoodles. The crowning perfection was to add small dollops of goat cheese on the top. A little fried sage and a sprinkling of pomegranates and you have my new favorite winter comfort food masterpiece!
PrintRoasted Butternut Squash noodles (bunoodles) with a Roasted Tomato Sauce
roasty toasty butternut squash noodles (bunoodles from here on out)! sauteed with the most incredibly rich and tasty roasted tomato sauce. And if that is not enough, sprinkle some goat cheese, pomegranates, and fried sage on the top!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: main dish
- Method: oven and cook top
Ingredients
1 large butternut squash, peeled and sliced, and spiralized
olive oil, salt and pepper for roasting
Roasted tomatoes:
2 pints of heirloom/cherry tomaotes
olive oil, sprinkle of sugar, and salt and pepper for roasting
Tomato Cream Sauce:
2 TB butter
4 cloves of garlic, minced
2/3 cup whipping cream
2 TB fresh lemon juice
Grated zest from 1 lemon
3–4 ounces of tomato paste
salt and white pepper to taste
Toppings:
goat cheese cut into cubes
1/2 cup pomegranate seeds
10–12 fried sage leaves
Instructions
Preheat oven to 400 degrees
Pour tomatoes in a bowl and drizzle with olive oil, mixing with your hands until all tomatoes are coated
Place on baking sheet, leaving space between the tomatoes
Sprinkle with salt, white pepper, and sugar
Bake in oven for about 20 minutes, or until tomatoes are starting to burst and are golden brown
Remove from oven and set aside
Peel and cut long section of butternut squash and spiralize to medium size noodles
Drizzle with olive oil
Spread out the “bunoodles” on a sheet pan
Sprinkle with salt and white pepper
Bake in oven for 17-20 minutes or golden brown around the edges
Remove and set aside
Prepare toppings and set aside
For fried sage:
Melt 1 1/2 TB butter in small saute pan on medium heat
Place sage leaves in pan and let sizzle for a 2 -3 minutes and edges are curling up
Remove from heat and sprinkle with a squeeze ( about 1 TB ) of fresh lemon juice
While tomatoes and bunoodles are baking:
Place butter, minced garlic, lemon zest, and juice in a large saute pan ( do not heat at this time)
When zoodles and tomatoes are out of the oven, heat the saute pan on medium heat to melt the butter. Be careful to not burn the garlic, or it will make your sauce have a bitter taste
Add tomato paste, roasted tomatoes and whipping cream and stir until smooth
Let the sauce bubble for a minute or two, and add the roasted bunoodles
Cook for a few minutes, fold the bunoodles over and over in the sauce
Salt and pepper to taste
Remove form heat and place on serving platter
Sprinkle with toppings
Keywords: butternut squash, tomatoes, goat cheese
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