Butternut Squash Noodles

These Butternut Squash Noodles are made with a spiral slicer and then roasted in the oven. This recipe is a great grain free, gluten free, and paleo alternative to pasta.

If you are eating a diet that is grain free, gluten free, or paleo, chances are you have already heard of a spiral vegetable slicer.  Well you can use your spiral slicer for more than just zucchini.  Did you know that you can use your spiral vegetable slicer on butternut squash?!?!  My family likes to call Butternut Squash Noodles......  Bunoodles!

You can only spiral slice the long cylindrical part of the squash, but you can save the round bulb for a different recipe, like:

Roasted Butternut Squash

or Paleo Chili with Butternut Squash.

I have sensitive skin so I like to wear rubber gloves when handling the peeled raw flesh of butternut squash, (and many winter squashes) because it will “eat” the skin on your fingers.  Well, it doesn't actually eat it but it can irritate it.  It’s a self defense mechanism that heals the squash's skin when its flesh is pierced, and it also deters animals from having a little munch. Don’t worry, once the squash is cooked, the “skin-eating” is no longer a concern.

Remove the skin of the butternut squash with a vegetable peeler.

Cut off the bulb end and reserve it for a different recipe.  Cut off the stem end of the squash cylinder so that you have two flat ends.

For this recipe, I used the larger size noodle attachment on my spiral vegetable slicer.

Insert the squash cylinder into the spiral slicer, and and crank the handle to create the bunoodles.

Periodically cut the bunoodles, so they are not too long twirl on a fork.

Place the Butternut Squash Noodles on a foil lined sheet pan and toss with a tablespoon of your favorite fat. I like melted, grass fed butter.

Add salt and pepper to taste and roast in a 425 degree oven for 10 minutes. Pull the pan out, and stir the bunoodles. Return to the oven to cook for another 10 minutes.  Serve hot.

Oven temperatures vary, so keep an eye on these. They should be soft and charred in some places, but not burned.

You can serve these plain or top them with a saucy dish, like my Sausage and Kale over Butternut recipe.

Print Recipe

Butternut Squash Noodles

Servings: 6

Ingredients

• cylindrical end of a butternut squash
• 1 Tbs of organic pasture raised, grass fed butter (or your favorite fat)
• salt and pepper to taste

Instructions

• Preheat oven to 425 degrees.
• Remove the skin of the butternut squash with a vegetable peeler.
• Remove the skin of the butternut squash with a vegetable peeler.
• Cut off the bulb end and reserve it for a different recipe. Cut off the stem end of the squash cylinder so that you have two flat ends.
• Use the larger size noodle attachment on your spiral vegetable slicer.
• Insert the squash cylinder into the spiral vegetable slicer and and crank the handle to create the bunoodles.
• Periodically cut the bunoodles, so they are not too long twirl on a fork.
• Place butternut squash noodles on a foil lined sheet pan and toss with a tablespoon of your favorite fat. I like melted, grass fed butter.
• Add salt and pepper to taste and roast in a 425 degree oven for 10 minutes. Pull the pan out, and stir bunoodles. Return to oven to cook for another 10 minutes.
• Oven temperatures vary, so keep an eye on these. They should be soft and charred in some places, but not burned. Serve hot.

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