Saturday, February 22, 2014

Roasted Butternut Squash Sweet Potato Noodles

Apparently I'm on a vegetable noodle kick this week. In fact, I found this recipe on the "Inspiralized" website, which is all about dishes created using a spiralizer.

I don't have a very elaborate spiralizer; I use my mandoline and a small hand-held one my parents gifted me for Christmas. The little guy couldn't handle my big bunking sweet potato, so I need to julienne it with my mandoline. The thickness of the noodles was perfect, but I didn't get the long strands that a proper spiralizer would create.

That aside, I made this recipe as written and did enjoy it. I'll be honest, though, I think the combination of roasted squash on top of the sweet potato was a bit redundant for me. I love butternut and sweet potatoes, but would generally serve them separately. I'd love to hear feedback if you try this one, though! The butternut puree was delicious, and I loved the contrast of the spinach and bacon.

I made this recipe just for myself, so adjusted the proportions accordingly. I used one big sweet potato and it yielded 2 servings.

Roasted Butternut Squash Sweet Potato Noodles
adapted from Inspiralized

1 large sweet potato, peeled and julienned
1 tbs. olive oil, plus more for drizzling
garlic powder, salt & pepper to taste
1.5 cups cubed & peeled butternut squash
1/2 tsp. ground cinnamon
1/2 cup organic vegetable broth
1/3 cup unsweetened almond milk
1 cup baby spinach
3 tbs. raw chopped pecans
3 strips nitrite-free bacon, cooked until crisp & crumbled

Preheat oven to 425.

Spread butternut cubes onto a Silpat or foil-lined baking sheet. Drizzle with a little olive oil, and season with garlic, salt, pepper and season.

Roast squash for 30-40 minutes or until just starting to brown, flipping once or twice.

While squash is roasting, heat 1 tbs. olive oil in a large skillet over medium heat. Add sweet potato noodles, seasoning with salt and pepper. Cook for about 7 minutes or until soft. Remove from skillet to a bowl. Wipe out skillet if there are any noodle remnants stuck to it.

When squash is done, remove from oven and pour into a blender. Add almond milk and 1/4 cup vegetable broth. Puree until smooth, tasting for seasoning.

Pour puree into the same skillet you cooked the sweet potato. Add remaining 1/4 cup broth and cook over medium-low heat until and thickens a bit. Add spinach and sweet potato noodles, stirring to combine.

Cook for a few minutes more, or until spinach is wilted.

To serve, top noodle and spinach mixture with crumbled bacon and chopped pecans.

No comments:

Post a Comment