Autumn Harvest Butternut Squash Noodle Recipe (2024)

FAQs

Who sells butternut squash noodles? ›

Organic Butternut Squash Noodles at Whole Foods Market.

Most take at least 100 days (check your seed packets), and when in doubt, leave them out on the vine longer. Plan out your anticipated harvest date long in advance, and slowly taper off watering the plants a few weeks before that date.

Harvesting Butternut Squash. Timing is key when it comes to harvesting butternut squash. Harvesting too early can result in unripe squash, while waiting too long may lead to over-mature fruit.

You can spiralize pretty much everything! From butternut squash, carrots, sweet potatoes, zucchini, even broccoli stalks (those turn out as short pieces not the long curly ones).

Yes, you can freeze butternut squash noodles. But if you're going to freeze them, I recommend doing so before cooking them. Squash retains a lot of water which can yield to a mushy consistency if frozen and thawed.

Spaghetti squash has a very mild, almost neutral flavor, though I think of it as being slightly sweet. It's not nearly as strong in flavor as other winter squash, like acorn or butternut squash, so what I notice more about it is the texture.

Butternut squash (Cucurbita moschata) is a type of winter squash. The plants are annuals that grow in almost any climate. They are planted in spring, following the last frost of the season.

For butternut squash you can expect 5 or 6 fruits per plant through the growing season, for some larger squash and pumpkins you may only get 2 to 4.

Slice the squash into manageable chunks, like 1-inch cubes or slices. Spread the cubes or slices on a parchment-lined baking sheet in a single layer. Freeze at least one hour, or until fully frozen. Transfer the frozen squash to a zip-top bag, remove as much air as possible, and store in the freezer for up to a year.

If you don't need to use your butternut squash right away, you'll want store it raw and whole (don't peel it!) in a cool, dark place; on the counter works, too. It can last for one to three months this way, so don't worry about it going bad if you decide to stock up way ahead of time.

Can butternut squash be too old? ›

Keep your eye out for any brown spots or blemishes; these can indicate the start of spoiling. Any soft spots or slimy areas are also a sign that your squash has gone bad. Old squash tends to have soft flesh, leathery skin, and a hollow feel. And, of course, any spots of mold mean it's time to toss your squash.

If you see a butternut squash with a missing stem at the grocery store, that could be a sign that it is overripe. Look for a squash with a stem that feels firm and is deep brown in color.

Skip eating most hard-skinned squash raw. "Hard skinned squash is difficult to eat raw," Marz says. "They are usually much larger in size, have a harder flesh, and are much more fibrous." Examples of hard-skinned squash that should not be eaten raw include: pumpkins, delicate, butternut, Hubbard, and acorn.

Just put your vegetable long way down on a cutting board and peel away long thin ribbons. The noodles will be less uniform, but they'll work just as well. If you have a mandolin, that works great as well – just cut the vegetable into long rectangles before sliding down into thin slices.

Zucchini, Yellow Crookneck, Acorn, Spaghetti, Patty Pan, Delicata, Pumpkins and Gourds (except edible snake gourds) all may cross with each other. Butternut, Buttercup, Banana, Hubbard and Turban squashes may cross with each other.

Butternut squash are harvested in late summer and autumn, but because they keep so well, they can be found all year round.

And while we offer all manner of pre-cut veggies in our refrigerated case throughout the year, during the holiday season we up the ante with generously-sized, two-pound bags of peeled and Cut Butternut Squash, big enough to feed a crowd, and ready to roast (or mash, or bake) to your heart's content.

Substituting for Butternut Squash

Buttercup squash also makes a reasonable substitute, particularly in baked recipes or as part of a stew-like dish such as an Indian curry because its flesh tends to dry out when you cook it.

Easy to grow and is available year-round. Spaghetti squash noodles cook up to a delicious crisp-tender consistency. And, any leftovers continue to hold this crisp tenderness, so they are still great the next day.