The winter squashes that are out in abundance this time of year are so versatile and I’ve found that my spiralizer gives even more opportunities to make them into vibrant, yummy meals. If you don’t own a spiralizer, consider buying one. And if you do own one and need more recipes, listen up.
A new spiralizer cookbook, appropriately named Inspiralized by Ali Maffucci, is a great resource for those of you who want to use this kitchen gadget more. This is full of great photos, recipes and facts, and has been a great source of inspiration.
Ali has done the hard work for us in experimenting with the variety of fruits and veggies that can be spiralized and how to prepare them. The pages are full of useful info and her recipes are clean and healthy. You might want to put this cookbook on your wish list for Christmas. Or not, if you can’t wait. It is one you will want to have in your library if you own a spiralizer.
Butternut Squash Linguine with Shrimp is my own recipe and made all in one pan, but certainly influenced by reading her cookbook. I’ve always opted for a lot of veggies but felt the need to change things up, you know, make my meals more healthy, interesting and fun. That’s a hard combo to achieve. The spiralizer has done just that.
I’m also working on simplifying which is something we all want more of; simple, healthy recipes with great flavor. That is why this is all done in one pan. I’m open to your feedback, so let me know what you think.
Moving on to the recipe…when spiralizing butternut squash, you want to choose one with a long neck and a smaller bulb. I cut away the bulb and tuck it away for another recipe to use later.
Then you will want to cut the neck in half,
set it on it’s flat cut side, and peel with a sharp knife.
Proceed with spiraling, using the widest noodle setting.
Make the marinade. Stir the shrimp with 2 tablespoons and set aside. Season the noodles with remaining marinade. While the shrimp marinates, the seasoned noodles will be roasting away in the oven.
Broil for 5 more minutes, turning the shrimp and giving the noodles a stir half way through.
Toss with some fresh chopped parsley and serve.
It’s especially good with a smoked paprika ranch I make – drizzled on top.
The All Things Fall cooking class filled up right away. ‘Tis the season to bring great people and good food together, right?
Until next time,
8 cups large spiraled butternut squash
10 oz. (wild caught) peeled and raw shrimp
6 tablespoons avocado oil (or melted ghee, or coconut oil)
4 tablespoons fresh orange juice
1/2 teaspoon orange zest
1 pitted date
1/2 teaspoon chili powder
1/4 teaspoon cinnamon
pinch of clove
1 teaspoon sea salt
1/4 teaspoon fish sauce (optional)
finely chopped parsley
Placing an oven rack in the middle of the oven and one rack 2 notches below the broiler, preheat oven to 375 degrees.
Line a baking sheet with parchment paper.
Using the neck only of a butternut squash, peel and spiralize, making large, linguine like noodles.
Place avocado oil, orange juice, pitted date, orange zest, spices and sea salt in a powerful blender (I use a Vita-Mix). Blend until completely smooth.
In a small bowl, marinade shrimp with 2 tablespoons of orange marinade. Add fish sauce and stir. Set aside.
Toss butternut squash linguine with marinade, coating noodles thoroughly. Lay out in a thin layer on your prepped baking sheet.
Bake at 375 for 15 – 18 minutes, gently toss half way through.
Remove pan and set your oven on to a high broiler setting. Scatter marinated shrimp over noodles and broil for 5 minutes, turning them part way through cooking. Toss the noodles too so they get evenly roasted.
Remove and sprinkle with chopped parsley. Adjust seasonings, and serve.