I have been exploring different ways to enjoy seasonal vegetables and to take advantage of the best produce that fall has to offer. This take on butternut squash and sweet potatoes transformed into noodles with a julienne peeler offers another way to enjoy these as a fall side dish or a light, healthy meal.
Butternut Squash and Sweet Potato “Noodles” in Garlic and Herb Butter Sauce – Serves 2 to 4 as a side dish, serves 1 to 2 as a main dish
- 1 small sweet potato
- 1/2 butternut squash
- 1/2 cup of diced onion (about 1 small onion)
- 1 tablespoon of butter
- 1/4 teaspoon of sea salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of thyme
- 1/4 teaspoon of garlic powder
- 1/2 tablespoon of extra virgin olive oil
- Peel your sweet potato and butternut squash with a peeler.
- Julienne the sweet potato and about 1/2 of the butternut squash using a Julienne peeler to make noodles. I recommend using the “neck” part of the squash. There will be approximately 1 1/2 cups of sweet potato and 1 1/2 cups of butternut squash “noodles” by the time you are done peeling your sweet potato and butternut squash.
- Dice 1 small onion or until you have 1/2 cup of diced onion.
- Heat up a large pan to medium heat and put a tablespoon of butter into the pan.
- Add sea salt, black pepper, thyme, garlic powder, and diced onions to the pan once the butter is melted and completely coating the pan.
- Saute the onions for 3-5 minutes or until the onions are completely cooked through and translucent.
- Add extra virgin oil to the pan and stir the olive in the pan.
- Add butternut squash and sweet potato noodles in pan.
- Turn up the pan to medium high heat and cook noodles for 4-6 minutes or until noodles are fully cooked, stirring the noodles every minute or so.
- Serve and enjoy!