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Curried Butternut Squash Noodles With Apples and Dates
[Vegan, Gluten-Free]

Author Bio

Taylor is the blogger, recipe developer, photographer, and general mess maker behind Food Faith Fitness. Her... Read More

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Curried Butternut Squash Noodles With Apples and Dates [Vegan, Gluten-Free]

170

6-8

Dairy Free

This colorful and vibrant veggie dish 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... Read More

Ingredients You Need for Curried Butternut Squash Noodles With Apples and Dates [Vegan, Gluten-Free]

1 medium butternut squash
2 large Granny Smith apples
1 large red onion
2 tablespoons olive oil
2 tablespoons maple syrup
1/2 tablespoon sea salt
1 teaspoon cinnamon
1/2 teaspoon fresh ginger, minced
1/2 teaspoon yellow curry powder
1/8 teaspoon allspice
1/4 cup pecans, finely chopped plus additional for garnish
1/3 cup roughly chopped flat-leaf parsley, packed
1/3 cup Medjool dates, pitted and roughly chopped

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How to Prepare Curried Butternut Squash Noodles With Apples and Dates [Vegan, Gluten-Free]

Pre-heat your oven to 400°F.
Chop the bulbous end of the butternut squash off, as well as the top stem, leaving just the straight part in the middle. Peel off the skin and chop it in half, so it's easier to spiralize.
Using Blade B (if applicable), spiralize the squash so it turns into thick noodles. Place into a very large bowl.
Cut the apples in half and gently cut out the core. Cut the round part of each apple half off slightly, so that it's flat. Don't cut too much, or the apple will split when spiralizing. Place onto the spiralizer and spiralize each cut half using blade C. Place into the bowl with the squash noodles.
Cut the ends off of the red onion, so they're flat, and take off the papery skin. Place onto the spiralizer and spiralize with Blade A. Add into the bowl with the other noodles.
Toss the noodles with the olive oil, maple syrup, salt, cinnamon, ginger, curry powder, allspice, and a few good twists of pepper. Really toss them around to make sure they're evenly coated in the spice mixture.
Transfer the noodles, being sure to scrape up all the oil and syrup from the bottom of the bowl, into a large baking or casserole dish and sprinkle with 1/4 cup of the chopped pecans.
Bake for 10 minutes, stir around and then bake again until the squash noodles are fork-tender and the apples and syrup has begun to caramelize, about another 10-15 minutes.
Immediately stir in the parsley and dates, and then let cool for 5 minutes. Serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.