Sides · Vegetarian · Gluten-free

Creamy Butternut Squash Noodles

Name: Creamy Butternut Squash Noodles
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Ingredients: 1 lb (450 g) butternut squash, neck cut away from the bulb; 1 tbsp (15 g) unsalted butter; 2 garlic cloves, chopped; 2 tbsp (20 g) chopped yellow onion; 2 tbsp (30 ml) water; 1/4 cup (60 ml) heavy cream; 2 to 3 tbsp grated parmesan; 1/2 tsp salt; 1 pinch cayenne pepper, ground or flakes; 3 to 4 sage leaves

Thin ribbons of butternut squash cooked like pasta and finished with cream, parmesan, garlic and fresh sage. The Fusion Master Spiralizer turns the solid neck of the squash into even noodles in a few turns of the handle, so they all soften at the same time.

In brief Creamy Butternut Squash Noodles is a sides recipe cooked in the Tupperware Spiralizer. It takes 22 minutes in total and serves 2 servings.

Total time: 22 min
Prep: 10 min
Cook: 12 min

Jump to recipe ↓

Product usedTupperware Spiralizer

Tupperware Spiralizer recipes (13)See the product ↗

+ Tupperware Tupperware cookware

Method

Peel the squash neck, fit the Tupperware Fusion Master Spiralizer with the thin noodle blade and turn the handle until the whole piece is spiralized.
Melt the butter in the Chef Series 11 in (28 cm) fry pan over medium heat. Add the noodles and toss to coat them.
Pour in the water, cover and cook for 5 to 7 minutes, until the noodles are tender.
Uncover, push the noodles to the sides and cook the garlic and onion in the centre for 1 minute. Stir everything together and add the sage.
Take the pan off the heat, stir in the cream, parmesan, salt and cayenne, and serve straight away.