Butternut Noodles with Spinach & French Bread: A tasty one-pot supper garnished with balsamic glaze and shaved parmesan.
Everybody has their weaknesses, and one of my big ones is noodles. I love them in pretty much every form. Whether we are talking about a big bowl of aromatic pho, a pot of spaghetti, or even plain old buttered egg noodles, my heart will swell with the anticipation of comfort food.
Spiralized veggies (like butternut noodles) offer a fun, noodle-like alternative to my favorite carb-heavy ingredients. When they are cooked just right (al dente for me) their texture is delightfully slippery and chewy – an awful lot like pasta! Another thing I love sincerely is a good crouton. Bread salad is a favorite in my kitchen, so I guess it was just a matter of time before I put these two comfort foos together.
My recipe for Butternut Noodles with Spinach & French Bread brings together the sweet and savory flavors of butternut noodles with baby spinach, French bread croutons, shaved parmesan, and sweet tart balsamic. It’s inspired by both pasta and salad – two things that are often enjoyed side by side instead of all together.
You could up the satisfaction factor in this dish by adding a flavorful protein like crumble sausage or white beans, but it is actually pretty filling just the way it is. Butternut noodles can be surprisingly filling – especially when they are topped with such savory goodies.
Do you have a favorite recipe using butternut noodles? I’d love for you to share it with me in the comments below!
Ingredients
- 10 ounces spiralized butternut squash
- 1 small loaf French bread, diced (about 4 ounces)
- 4 cups fresh baby spinach
- 1/4 cup shaved parmesan cheese
- 2 tablespoons balsamic glaze (recipe here)
- 2 tablespoons ghee or cooking oil
- salt and pepper, to taste
Instructions
- One day before cooking, unwrap bread and leave it out to become stale.
- Heat skillet over medium-high heat. Add ghee or cooking oil.
- Cook butternut squash noodles for about 5 minutes - tossing occasionally. Remove noodles from skillet and set aside.
- Add bread to skillet and cook for about 2 minutes, or until browned.
- Return noodles to skillet and toss with bread. Cook for 1-2 more minutes, or until everything warms through evenly.
- Turn off heat to skillet, and add spinach. Toss with noodles and bread until spinach wilts.
- Toss parmesan into pan and season with salt and pepper.
- When plated, drizzle with balsamic glaze and enjoy.
If you love veggie-focused recipes be sure to check out my Easy Sheet Pan Roasted Veggie Bowls, Deep Dish Spaghetti Squash Casseroles, and Okonomiyaki Veggie Waffles. For more butternut noodles and spiralized veggie ideas, visit my Pinterest board, Start Your Spiralizers!
