Parmesan & Sage Baked Butternut Squash Noodles

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A baked butternut squash dish that is a great low carb comfort dish.  The butternut is made into noodles, then baked.

This was the first time that I had used butternut squash in my spiralizer and I was pleasantly surprised as it yielded firm noodles and was an easy vegetable to use.   This is what I call an easy, lazy comfort dish as you just mix all the ingredients, throw it in the oven and eat.   No fancy preparation apart from working the spiralizer.

I would recommend that you don’t stir the noodles too much as I did as it will break them up.   I have a natural tendency to fiddle and stir and should have left this dish alone without the constant touching.  However, the end result was a creamy, sweet dish with a great balance between the sage and thyme. There’s something about those two herbs that just go perfectly with butternut squash.

If you don’t have a spiralizer then you could cut the butternut squash into small chunks, roast them and then add the sauce. 

Parmesan & Sage Baked Butternut Squash Noodles

2016-07-27 08:49:36

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Ingredients

1. 1 medium butternut squash
2. 1 tblspn fresh sage, chopped
3. 1 tspn fresh thyme, chopped
4. 1/4 cup Parmesan cheese
5. 3 tblspns single cream
6. 2 tblspn cream cheese
7. 1 tspn garlic powder

Instructions

1. Pre-heat the oven to 200C/400F degrees.
2. Peel, deseed and cut the butternut squash into large chunks.
3. Process the butternut squash through the spiralizer.
4. Mix the cream cheese, garlic powder, cream, sage, thyme and Parmesan together in a bowl.
5. Place the noodles in a baking dish and bake for 20 minutes.
6. Remove from the oven and spread the cream cheese mixture over the noodles. Return to the oven and bake for a further 5 minutes.
7. Eat and enjoy!

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