I had been waiting a week to try this recipe – Roasted Red Pepper Butternut Squash Noodles with Chicken. Literally, a week; I bought the groceries for it last week, but things got crazy and I barely got to do any cooking, so I was VERY excited to finally make this dish last night. I have gotten so used to spiralizing zucchini noodles, and was itching to try a “fall” vegetable. Butternut squash was a no-brainer, but I realized that it didn’t come without a little bit of a learning curve!
First of all, when I went grocery shopping there was no red peppers at the store! Okay, well, there were red peppers, but they were packaged with green and yellow peppers; not available for individual sale. I love peppers, but I didn’t need multiple packages around the house just to purchase two simple red peppers. There were orange peppers though, so I decided to give them a try (hence the difference between the name of my blog entry, versus the name of the original recipe).
As I got out all of the ingredients last night to prep everything for cooking, I thought to myself “Hmm, I should probably Google how to spiralize a butternut squash“. Good thing I did! The first thing I realized I did “wrong” when buying the squash, was that you want to buy a squash that is as evenly cylindrical as possible. Not that my squash was bad, per say, but I didn’t realize that this was important at the time that I was grocery shopping.
The next thing you need to do after cutting the squash, is peel it. Again, makes sense, but I’m so glad I had the forethought to research this before spiralizing. So I start peeling and apparently my trusty peeler that I’ve used for years, decided that yesterday evening, in the middle of prepping dinner, was the time to fall apart. I believe that I had to put the peeler back together 5-6 times while peeling the squash. I even ended up cutting my pointer finger on the peeler during this process, due to frustration.
Once the squash was peeled, I was ready to start spiralzing. In the midst of switching out my blades for the correct one, I wasn’t paying attention and BAM – sliced my thumb. My first spiralizing “accident.” Here is me pouting with my bloody, bandaged fingers (I couldn’t even find matching band aids!) –
Despite the cuts, blood, and frustration, I was determined to make this meal! I started spiralizing. Butternut squash is tougher than other vegetables, so I had to press down on the spiralizer with one hand, and press on the crank to spiralize with some force. It wasn’t “easy” compared to zucchini, but it looked delicious!
Once that part was finished, the rest was easy! You simply roast the pepppers and squash in the oven (seperately), and then blend the roasted peppers in the food processor, eventually adding them to the chicken, garlic and onion mixture.
Place the noodles in the bowl, then top with your pepper and chicken sauce!
The end result was fantastic! Well worth the blood and sweat (no tears)! While I did experience a bit of a learning curve with the butternut squash, I know the next time I do squash noodles I will be so much better at it. The flavor was great – a little sweetness with the butternut squash noodles, along with a nice kick from the red pepper. Everyone in my house was very happy with the outcome and I can safely say that this recipe will be made again!
Roasted Orange Pepper Butternut Squash Noodles w/ Chicken (Recipe adapted from Inspiralized)
- 2 whole orange peppers
- 1 large butternut squash, peeled, Blade C
- Olive oil, to drizzle
- Salt and pepper, to taste
- Garlic powder
- 1 tbsp. olive oil
- 2 garlic cloves, minced
- 1 tbsp. red pepper flakes
- 3/4 c. white onion, diced
- 1/3 c. chicken broth
- 2 chicken breasts, grilled and diced
- 1 tbsp. fresh chopped parsley
1. Preheat the over to 400 degrees. Cut the bottom and tops off the bell peppers, remove the seeds inside, and place on a baking tray lightly coated with cooking spray. Place the peppers insides up, and roast for 25 minutes.
2. While the peppers are roasting, place your butternut squash noodles on a baking tray. Drizzle noodles lightly with olive oil, and season with salt, pepper and garlic powder. When the peppers are done roasting, place the noodles into the oven and roast for 10 minutes. When done, remove from heat and place into bowls.
3. When the peppers are done roasting, place them into a food processor and pulse them until no major chunks are left.
4. Place a large skillet over medium heat and add in the olive oil. Then, add in garlic, red pepper flakes and onions. Cook for 3 minutes and then add in the pureed peppers. Stir to combine, then add in the chicken broth and chicken. Cook for another 2 minutes to heat up the chicken.
5. Pour the pepper sauce and chicken mixture over the bowls of butternut squash. Top each with chopped parsley to garnish. Enjoy!