I love this time of year!!! The leaves are changing the air smells crisp and there is an abundance of amazing produce to create fantastic fall dishes. I kind of went squash crazy this year and wanted to find a new, creative way to use it. I of course have my old standby dishes like everyone else but I am always trying to up my kitchen game.
I got a spiralizer in the spring and can’t stop using it. I have used it on all the traditional spiralizer veggies but I thought, why not use it on the squash. The squash noodles had the perfect al dente texture and was the first vegetable I spiralized that had the closest texture to pasta.
Butternut Squash Noodles with Spinach and Prosciutto
2 medium butternut squashes
1 medium onion, chopped
16 oz. fresh spinach
4 slices prosciutto, chopped
3 tbsp. lemon juice
4 tbsp. olive oil
Salt and Pepper to taste
Pre-heat your oven to 375ᵒ. Peel your butternut squash and cut off the bottom bulb part. Save it for another recipe or a side dish for dinner tomorrow. You will only use the long neck part on the spiralizer.
Spiralize your squash and place the squash noodles on a baking sheet. Toss the squash noodles with 1 tbsp. olive oil and a pinch of salt. Bake in the oven for 8-12 minutes until slightly softened.
While the squash cook, in a large non-stick skillet heat 3 tbsp. olive oil on medium high heat. Once olive oil is hot add chopped prosciutto cook until crispy about 3 minutes.Remove from pan and set aside. Add chopped onions and spinach, cook until onions are translucent and spinach is wilted. Season with pinch of nutmeg, salt and pepper to taste.
Once squash noodles come out of the oven toss with spinach and onions over low heat. When completely combined turn off heat and add lemon juice. Taste for seasoning.
Top squash noodles with crispy prosciutto before serving.