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.