Fall is in the air. If you’re anything like us, you’ve been counting down the days to the official first day of the new season by keeping tabs on which grocery stores are rolling out the seasonal fall snacks early, and watching for the first sign of changing leaves. You’re also most likely waiting for the day when, at long last, the price for winter squash drops — the true sign that fall has arrived.
As tasty and hearty as all the varieties of winter squash are (which makes them perfect for comforting dishes such as stews, curries, and chili), some days it’s nice to keep things on the lighter side. How can you do that while still catering to your craving for fall veggies, you ask? It’s simple: spiralize them.
While zucchini noodles reign supreme in summer, in fall and winter, heartier squash varieties rule. While not all winter squashes are ideal for spiralizing (kabocha, for example, does not yield the right texture when cooked), butternut squash is perfect — and, it just so happens that you can spiralize other winter veggies, such as beets, carrots, celeriac, and parsnip too! To show you what we mean, we browsed through the Food Monster App to bring you five awesome recipes:
This recipe for Roasted Beet Noodles by Alissandra Maffucci comes together so effortlessly and can be easily customized, depending on your appetite. The earthy roasted beets pair well with the basil pesto and the kale ties everything together for more texture and flavor. Plus, it’s elegant, whole, unprocessed, and fresh.
This nourishing Butternut Pasta Bolognese by Taryn Fitz-Gerald is a rendition of the Italian classic. Using lentils in place of beef and butternut for the noodles, this version is definitely more energizing while remaining just as tasty! Sprinkle this dish with some fresh herbs right before serving to add some earthy flavor.
This recipe for Miso Roasted Carrots With Carrot Noodles by Alissandra Maffucci is full of savory, umami flavors. The noodles resemble a whole wheat spaghetti noodle; it’s actually pretty uncanny. The miso here is genius. While the tomatoes roast, their flavors deepen, sweeten, and eventually burst. As they burst, the miso seeps further in the tomato skin.
This dairy-free Mac and Cheese With Butternut Squash Noodles by Taylor Kiser is so creamy and decadent, you will never guess it’s a healthier mac and cheese! Butternut squash noodles keep it gluten and grain-free and it takes only six ingredients to make! The sauce is creamy, velvety, and lusciously smooth and basically perfect. It’s also ooey-gooey and cheesy without the cheese. If you love mac and cheese, then this is a must-make.
This colorful and vibrant dish of Curried Butternut Squash Noodles With Apples and Dates by Taylor Kiser is bursting with flavor, both savory and sweet. It contains a medley of spiralized noodles – buttery butternut squash, crispy green apple, and tangy red onion – as well as pecans and dates. The whole thing is drizzled with maple syrup and then tossed in a mixture of warming spices like cinnamon, ginger, allspice, and curry powder. Delicious, healthy, and beautiful – what more could ya want?
Keep in mind, if you’re not a fan of butternut squash, simply swap it out for one of the winter veggies mentioned above. And let us know what your favorite winter vegetable to spiralize is in the comments!
If you’re looking for more delicious and seasonal plant-based recipes, then we highly recommend downloading our Food Monster App, which is available for both Android and iPhone, and can also be found on Instagram and Facebook. The app has more than 8,000 plant-based, allergy-friendly recipes, and subscribers gain access to ten new recipes per day. Check it out!
Lead image source: Curried Butternut Squash Noodles With Apples and Dates