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  • ร—
    Home ยป Recipes ยป Main Dishes ยป Roasted Spring Vegetables with Butternut Squash Noodles

    LAST UPDATED: June 12, 2020 โ€ข FIRST PUBLISHED: March 25, 2016 By Toni Dash 11 Comments

    Roasted Spring Vegetables with Butternut Squash Noodles

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Squash noodles are a healthy alternative to high carb pasta. Butternut squash noodles are tender and delicious topped with fresh, flavorful roasted spring vegetables in this vegetarian dinner recipe. Gluten free, too.

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    titled photo - Balsamic Roasted Spring Vegetables with Butternut Squash Noodles

    Spring has sprung, or at least is trying very hard to do so. Here in Colorado, spring’s arrival feels more like a manic seasonal tug of war with winter. As the chill begins to fade, buds emerge only to be doused with wet spring snow. This dance continues usually well into May.

    Despite this I couldn’t help my excitement at seeing familiar spring vegetables and herbs begin showing up at my grocery store. I love seeing new asparagus, in white, green and purple. Peppery arugula is a favorite of mine as is sorrel which we only get in spring. After rounding up 12 Amazing Recipe with Spring Vegetables, I whipped up something new: Balsamic Roasted Spring Vegetables with Butternut Squash Noodles. It seems a proper meeting in the middle of Spring and Winter! A bit of goat cheese and dill tossed in finish the dish with a mouthwatering tang.

    parchment paper lined baking sheet of spiralized Butternut Squash Noodles

    I love using my Sprializer and have been itching to whip up something new with it for awhile. One of the most popular recipes on Boulder Locavore right now is a very simple Butternut Squash Noodles in Sage Brown Butter. The reason it’s such a popular recipe, other than being easy and fast, is that butternut squash spiralizes into noodles that have a pasta-like consistency without an overbearing ‘squashy’ flavor. The noodles adapt well to most other flavors when added into a recipe, and leave diners feeling satisfied they’ve had a robust meal.

    bowl of Balsamic Roasted Asparagus Spears with a royal blue serving spoon

    Though the initial intrigue of using a spiralizer for most people is about substituting vegetables for pasta (think health and weight loss), for those gluten-free it’s a fantastic alternative to pasta. Winter squash in particular creates substantial noodles in gorgeous colors, resulting in recipes that are as appealing to the eye as they are to the palate. They don’t have the bland flavors often found in traditional pasta.

    2 blue plates with Balsamic Roasted Spring Vegetables with Butternut Squash Noodles next to a wooden cutting board with freshly chopped dill

    Tender, slim asparagus stalks, grape tomatoes and Romanesco are the tasty trio of balsamic roasted vegetables in this meatless spiralized squash noodles recipe. If you aren’t familiar with Romanesco, it’s in the Brassicas family, which includes cauliflower and broccoli. Its texture is most like cauliflower, however it has florets like broccoli. Romanesco is a brilliant shade of green, with fractal-shaped florets making it the weirdest looking vegetable you’ll find in the produce aisle right now. It is a definite ‘must try’. Romanesco adds texture, flavor and visual panache to any dish.

    2 dinner plates with Balsamic Roasted Spring Vegetables on top of Butternut Squash Noodles

    This brightly colored recipe would fit as well on your Easter menu as it would for a relaxed meat-free main dish for lunch or dinner any day!

    Try some fresh Tzatziki sauce on the side.

    How to Make Spiralized Squash Noodles with Roasted Vegetables:

    Recipe

    titled photo - Balsamic Roasted Spring Vegetables with Butternut Squash Noodles

    Roasted Spring Vegetables with Butternut Squash Noodles Recipe

    Roasted spring vegetables bring great flavor to this spiralized noodle dish!
    5 from 1 vote
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 6
    Calories: 173kcal
    Author: Toni Dash
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    Ingredients

    • 5 cups Spiralized Butternut Squash Noodles Approximately 1 large Butternut Squash neck
    • 2 tablespoons Olive Oil Plus 2 teaspoons, divided
    • 2 tablespoons Balsamic Vinegar
    • 1 small head Romanesco Cut into florets, approximately 4 cups
    • 1 1/2 teaspoons Kosher Salt
    • 1 pint Grape Tomatoes
    • 20 medium spear Asparagus Bottom trimmed and cut into 1 1/2-2 inch lengths
    • 1/2 cup Goat Cheese Crumbled
    • 2 teaspoons Fresh Dill Diced
    • Kosher Salt and Black Pepper To taste

    Instructions

    • Preheat oven to 400°F. Separate the oven racks to allow two baking sheets to cook at the same time. Line 2 large baking sheets with parchment paper or a silpat and set aside.
    • To spiralize the Butternut Squash: Slice the neck off a large butternut squash making a straight cut. Peel the outside of the squash neck and slice the stem off making flat/straight cut. Place the large end of the neck on the blade side of your spiralizer and using the 1/8 inch or 3mm blade, and spiralize into noodles (it will yield 4-5 cups).
    • Place the noodles in a large mixing bowl, toss with 2 teaspoons of olive oil and spread on one of the prepared cooking sheets. Set aside.
    • In a small bowl, whisk together the 2 tablespoons of olive oil and balsamic vinegar.
    • Add the Romanesco florets to a large mixing bowl. Drizzle approximately half of the oil and vinegar over the florets and toss to coat. Spoon the Romanesco onto half of the second prepared baking sheet. Sprinkle with a third of the kosher salt (2/3 teaspoon) and bake for 10 minutes.
    • While the Romanesco is roasting, place the tomatoes in the same mixing bowl used for coating the Romanesco with oil and vinegar. Drizzle with half of the remaining olive oil and vinegar; toss to coat. When the Romanesco has roasted for 10 minutes, remove the tray from the oven and add the coated tomatoes to the same pan; sprinkle with half the remaining salt and return to the oven for 10 additional minutes.
    • While the other vegetables are roasting, add the asparagus to the same mixing bowl used to coat Romanesco and tomatoes; drizzle with the remaining olive and vinegar, add to the baking sheet with the other vegetables, sprinkle with the remaining salt and cook for 5 minutes.
    • After 5 minutes, add the baking sheet of butternut squash noodles to the oven and allow both baking sheets to cook 5 more minutes and remove from the oven. Allow to sit for 2 minutes.
    • Combine the butternut squash, Romanesco, asparagus in a large mixing or serving bowl. Gently toss to mix together. Add the goat cheese and dill; toss again. Lastly add the tomatoes and very gently stir of toss to incorporate them (they will be very soft). Salt and pepper to taste and serve in one large bowl or as individual servings if for a main dish.

    Nutrition

    Calories: 173kcal | Carbohydrates: 19g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 662mg | Potassium: 711mg | Fiber: 4g | Sugar: 6g | Vitamin A: 13655IU | Vitamin C: 38.5mg | Calcium: 103mg | Iron: 2.6mg
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    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    es with Butternut Squash Noodles recipe is a contribution to Food Fanatic in my role as as the Naturally Gluten-Free Fanatic.

    « 12 Amazing Recipes with Spring Vegetables
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    Reader Interactions

    Comments

    1. heather says

      April 20, 2016 at 8:19 pm

      This recipe looks so amazing! I wish I had a dish of it right now! It looks so healthy and perfect for the season. Thanks for sharing this one.

      Reply
    2. Barrie says

      April 18, 2016 at 10:04 am

      I Love my spiralizer and I Love the roasting of the noodles! I’ve never done that before.

      Reply
    3. MELISASource says

      March 28, 2016 at 10:33 am

      That looks so yummy! I love that you used butternut squash for noodles. That’s a delicious flavor and does away with so many empty carbs.

      Reply
      • Toni Dash says

        March 28, 2016 at 10:46 am

        I agree Melissa! They add a ton of flavor, are quick to make and add more nutrition too.

        Reply
    4. Shannon Gurnee says

      March 27, 2016 at 6:03 pm

      This looks like such a fun and yummy recipe! I’ve had butternut squash spaghetti before and that was really yummy.

      Reply
    5. Colleen Cayes says

      March 27, 2016 at 11:20 am

      This looks unbelievably delicious and easy and fun to make and eat. My Spiralizer is calling to me ..

      Reply
    6. Kim Stewart says

      March 26, 2016 at 11:02 am

      5 stars
      Love this dish! Looks like I need a new gadget. Which spiralizer do you own? Kitchen Aid or one of the hand held brands?

      Reply
      • Toni Dash says

        March 26, 2016 at 12:33 pm

        I use this sprializer. It’s affordable and easy to use. I do find when I spiralize something dense like butternut squash that turning the squash by hand rather than using the crank feels more stable. I’m worried I’d break the handle. It’s fine with all other vegetables and fruit though.

        Reply
    7. Nicole Escat says

      March 26, 2016 at 2:49 am

      Looks healthy and delicious. I want to try this so i can able to offer new dish for my friends or visitos.

      Reply
    8. Seattle Travel Blogger says

      March 25, 2016 at 5:36 pm

      This looks like a healthy dish.
      Your instructions and pictures look great also.

      Reply
    9. Theresa says

      March 25, 2016 at 1:15 pm

      I need to get me a spiralizer! The dish is so pretty! I love spring veggies and can’t wait to try this!

      Reply
    5 from 1 vote

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    Welcome! Iโ€™m Toni Dash. Iโ€™m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavoreยฎ. Iโ€™m so glad you are here!

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