13 SIMPLY TASTY Butternut Squash Spiralizer Recipes (2024)

FAQs

Can you put butternut squash in a Spiralizer? ›

You can spiralize pretty much everything! From butternut squash, carrots, sweet potatoes, zucchini, even broccoli stalks (those turn out as short pieces not the long curly ones).

What does Butternut Squash taste like? Butternut squash has a slightly sweet, nutty flavor, similar to that of sweet potatoes.

"Spiralizers are small in size, easy to store, and affordable," says Ledbetter. "The major con is that a spiralizer doesn't work on all fruits and vegetables."

You can use a mandoline, a cheap handheld spiralizer, a potato peeler, or even a box grater to get the job done. And then I will teach you how to cook zoodles so that they don't turn into a soggy watery mess!

Skip eating most hard-skinned squash raw. "Hard skinned squash is difficult to eat raw," Marz says. "They are usually much larger in size, have a harder flesh, and are much more fibrous." Examples of hard-skinned squash that should not be eaten raw include: pumpkins, delicate, butternut, Hubbard, and acorn.

If you pick too early, the flesh will not be fully developed and the squash will lack flavor and not be that wonderfully vegetal sweet that is the wonder of butternut, honeynut, delicata, acorn, pumpkin and kabocha, among dozens of other winter squash.

You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

To begin with, the butternut squash beats the sweet potato with fewer calories, carbs and sugar per serving. Moreover, it is rich in calcium, magnesium, potassium, and vitamins B6 and E. On the other hand, the sweet potato, however, provides more fiber and protein.

Why does my butternut squash taste weird? ›

The most likely cause for a bitter taste in squash is due to an environmental stress of some sort, most likely a wide temperature flux or irregular irrigation. Either of these will create an excess of cucurbitacins to concentrate in the fruit.

Butternut cultivars are pretty consistent when it comes to flavor. All have richly sweet, nutty flesh favored for all kinds of fall and winter cookery. The compact variety C. moschata 'Butterbush' (75 days) is short-vined and bears small butternut squash that are dark orange, dense and very sweet on the inside.

STEP 2: SPIRALIZE VEGGIES

Select your blade. Choose extra fine for radishes, fine for beets and zucchini, or medium for butternut squash, sweet potatoes and zucchini. Start by turning the mixer on stir, then gradually increase the speed to 4–6. Whether or not you peel your produce is a matter of preference.

Plants from within the following groups will cross with each other: Zucchini, Yellow Crookneck, Acorn, Spaghetti, Patty Pan, Delicata, Pumpkins and Gourds (except edible snake gourds) all may cross with each other. Butternut, Buttercup, Banana, Hubbard and Turban squashes may cross with each other.

Microwaving the squash will make it much easier to peel. Simply slice off the top and bottom, poke the squash all over with a fork and microwave it on high for about 3 minutes. When it's cool enough to handle, peel the squash. The softened flesh will make peeling (and slicing) way easier.