A beautiful butternut squash noodles recipe with rocket pesto sprinkled with pomegranate seeds. Perfect as a lunch or light dinner.
Butternut squash works really well with something cheesy, like a pesto sauce or an alfredo sauce. It’s pure comfort food.
What are squash noodles?
They’re simply the equivalent to courgetti made using butternut squash instead of courgette.
Butternut squash is rich in fibre, vitamins including A, C, E, B6, thiamin, niacin, calcium, folate, magnesium and more (source).
Other vegetables good for making spiralised noodles include carrot, beetroot, sweet potato, cucumber, daikon radish and parsnip (although I haven’t tried parsnip yet).
Suppose you don’t have a spiraliser (UK spelling). In that case, you can also make them using a julienne peeler or make flat noodles with a mandolin.
I find that 200g noodles with 2-3 tablespoons of pesto plus 2 tablespoons of pomegranate seeds works well per person. As ever, please play with the amounts and use more to suit your own preference.
This recipe makes more pesto than required. Pop any remaining sauce into a lidded container in the fridge and use it within 2 days to keep the remainder fresh. Alternatively, you can freeze it for use on another occasion.
Personally, I love to add a squeeze of lemon to mine with a tablespoon or so of water, then use it as a dressing over a mighty kale and mushroom salad.
If you like to make your own vegan parmesan, it takes 5 minutes, and you can find an excellent recipe for this here: raw vegan parmesan.
Squash noodles w/pesto and pomegranate.
- Sharp knife for cutting and peeling.
- Chopping board.
- Spiraliser or julienne peeler.
- Food processor with an s-blade.
- Large bowl.
- 1 medium butternut squash.
- 1 medium-large carrot.
- 4 tablespoons of pomegranate seeds.
Rocket pesto sauce.
- 20 g / small handful rocket.
- 40 g / large handful basil.
- 2 tablespoons of pine nuts.
- 2 tablespoons nutritional yeast.
- ½ garlic clove.
- 100 ml extra virgin olive oil.
- vegan parmesan or nutritional yeast for serving.
- Half the butternut squash lengthways. Peel it and remove the seeds. Using a spiraliser or julienne peeler turn the squash and carrot into noodles or ribbons, then place them into a large bowl.
- To make the pesto, peel, then crush the garlic with a knife and roughly chop. Add the pesto ingredients to a food processor and blend together until evenly combined (roughly 2 minutes). Taste and add a little salt, if it needs it.
- With the help of a spatula, pour the sauce into a small bowl. Stir some evenly through the noodles 1 tablespoon at a time to your own preference. Sprinkle the dish with pomegranate seeds. Add the garnish as the finishing touch.
- Optional: Serve with some vegan parmesan or nutritional yeast on the side.
Like this recipe?
I’m off for some tea.