Butternut Squash & Apple Noodles with Maple-Balsamic Sauce


I’m obsessed with my spiralizer! It is my most used and favorite kitchen tool EVER! Tonight I strayed away from my usual zucchini noodles and spiced things up with butternut squash noodles instead. Added some shallots, green apples, cranberries, garlic, and almonds and then tossed it with a maple syrup/balsamic vinegar mixture. It’s like fall in a bowl.

Butternut Squash & Apple Noodles with Maple-Balsamic Sauce
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  1. 7 ounce butternut squash "neck"
  2. 1 medium granny smith apple, stem removed and peeled
  3. 1 medium granny smith apple, peeled and diced
  4. 3 shallots, thinly sliced
  5. 3 cloves garlic, thinly sliced
  6. 1/4 cup dried cranberries
  7. 1/4 sliced almonds
  8. 1 Tablespoon coconut oil
For the sauce
  1. 4 teaspoons pure maple syrup
  2. 2 teaspoons balsamic vinegar
  3. 1 Tablespoon lemon juice
  1. Stir together maple syrup, balsamic vinegar, and lemon juice. Set aside.
  2. Use your spiralizer to make noodles out of butternut squash and granny smith apple.
  3. In a large skillet heat oil over medium heat. Sauté shallots, garlic, and apples until softened. Add in noodles and cook, stirring until softened, about 3 minutes. Stir in sauce and cranberries.
  4. Divide between bowls and top with almonds.
  5. Enjoy!

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