Recipes Main Courses Vegetables Zucchini "Pasta" with Butternut Squash

Zucchini "Pasta" with Butternut Squash

Zucchini "Pasta" with Butternut Squash is rated 4.8 out of 5 by 5.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4

In this clever twist on classic spaghetti, long strands of zucchini, made with our spiralizer, stand in for the pasta. It’s a delicious way to cut back on fat and up your intake of fresh vegetables.

Ingredients:

  • 2 Tbs. olive oil
  • 1 small butternut squash, peeled, seeded and cut into 1/2-inch
      (12-mm) dice
  • Kosher salt and freshly ground black pepper, to taste
  • 1 garlic clove, minced
  • Pinch of red pepper flakes
  • 2 large zucchini, trimmed and run through the fine grates of a
      spiralizer
  • 1/3 cup (1 1/4 oz./40 g) finely grated Parmigiano-Reggiano,
      plus shaved cheese for garnish
  • Lemon-thyme dipping oil for drizzling

Directions:

In a sauté pan over medium-high heat, warm the olive oil. Add the butternut squash and cook, stirring occasionally, until lightly browned and just tender, 7 to 9 minutes. Season with salt and black pepper. Add the garlic and red pepper flakes and quickly toss with the squash.

Add the zucchini and cook, stirring occasionally, until just tender, about 2 minutes. Season with salt and black pepper.

Remove the pan from the heat and stir in the grated cheese. Transfer to individual bowls. Garnish with shaved cheese and drizzle with lemon-thyme oil. Serve immediately. Serves 4.

Williams-Sonoma Kitchen

Rated 5 out of 5 by from Not just for dinner! I receive WS' catalogs in the mail and kept seeing this recipe. I tore it out and thought I would make it one day. Well, I was searching for something to eat for breakfast and saw that I had all the ingredients. So, I made it, and ate it all up myself (I made half the portion size)! It was quick and easy. It made my house smell delicious too!
Date published: 2014-11-14
Rated 5 out of 5 by from Easy & Fast Great Healthy Recipe Brought this dish to a dinner party in lieu of a salad and it was a Hit. Had very little time to prepare it & despite never having used the spiralizer device before, it was so easy to use that I breezed through the process. Took the advice of the other reviewer (many thanks!) & added some water but I used much less water. Was cooking for 14 people as a side salad dish. I only added water for the butternut squash but not when the zucchini was added. We ended up eating much MUCH later - glad to say that this dish held up well! I did have the grated parmesan cheese in a separate bowl and added that only when everyone was about to eat. So this dish is great cold too! My dish inspired all the others who had spiralizers too but had yet to use use them, to now want to dig them out and finally give it a go too. Thanks WS for this recipe! Please, can we have more recipes that include the use of a spiralizer? It would be much appreciated and you'll sell more of them too!
Date published: 2014-05-11
Rated 5 out of 5 by from Crazy Delicious! What a surprise! Had been wanting to use my julienne peeler and try zucchini pasta for some time. These flavors are amazing! This came together so quickly and I couldn't stop going back for just one more bite. Substitutions: used cayenne instead of crushed red pepper; sautéed dried thyme in the olive oil first, then finished the dish with a squeeze of lemon. Brilliant!
Date published: 2014-03-11
Rated 5 out of 5 by from Great recipe needs a few techniques added Add 1/2 cup of water to the pan with butternut squash to ensure the cubes are cooked but not dried out, cook with lid on for 2 mins then evaporate liquid with lid off to desired level of moistre, add 1/2 of water to the pan with the long squirls of zucchini for the same reason. Also cook lid on for 2 mins then with lid off to achieve required moisture level and doneness, then add cheese and serve.
Date published: 2014-02-01
Rated 4 out of 5 by from Perfect for Last Minute Get Together Decided to make this last minute for a New Year's Day get together. Everyone loved it. Very flavourful and light.
Date published: 2014-01-02
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