Zucchini Noodles and Butternut Squash in a Garlic-Lemon Sauce recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Ingredients

1 small butternut squash - peeled, seeded, and cut into 1/2-inch cubes
¼ cup olive oil, divided
kosher salt and freshly ground black pepper to taste
2 large zucchini, ends cut and spiralized
1 clove garlic, minced, or to taste
1 teaspoon Italian seasoning, or more to taste
½ teaspoon red pepper flakes
1 ½ teaspoons lemon juice, or to taste
⅓ cup finely grated Parmigiano-Reggiano cheese

Nutrition Info

580.7 calories
carbohydrate: 71.6 g
cholesterol: 11.7 mg
fat: 32.1 g
fiber: 14.1 g
protein: 14.3 g
saturatedFat: 6.3 g
servingSize: -
sodium: 457.3 mg
sugar: 16.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  2. Arrange butternut squash into a single layer over the prepared pan. Drizzle with 2 tablespoons olive oil and season with salt and pepper.

  3. Bake squash in the preheated oven, turning halfway, until browned and softened, about 35 minutes.

  4. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add zucchini, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook and stir until zucchini is tender, about 4 minutes. Mix in baked squash and lemon juice until just combined. Top with Parmesan cheese.

Recipe Yield

2 servings

Recipe Note

I made this dish as one of the recipes for a charity event to benefit Place of Hope. We received amazing vegetables as donations and I thought this dish would be perfect. I wish we had grabbed a photo of my friend Suhiel spiralizing an entire box of zucchini. You can add poultry or seafood to make this dish hearty or enjoy as is for a perfect side dish or vegetarian option. Enjoy!

Do you like the recipe? Share this tasty recipe!