Side dishe for 2
Butternut Squash Noodles
Butternut squash noodles cook with garlic, spinach, sun-dried tomatoes, ricotta, and Parmesan for a creamy vegetable dinner.
Typical price
$11.85for 4 servings
$2.96 per serving$11.85 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: runningtothekitchen.com
- 20 minstart to table
- Easydifficulty
- 2servings as written
- $$typical cost tier
AmericanVegetarianSide dishesFall
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Winter squash (butternut, spaghetti)$1.29/lb typical | 2 lb | $2.58Typical price |
| Nuts and seeds$0.70/oz typical | 0.5 oz | $0.39Typical price |
| Garlic$0.75 each typical | a little | $0.04Typical price |
| Artichoke hearts, water chestnuts, roasted peppers$0.18/oz typical | 1.5 oz | $0.27Typical price |
| Lemons and limes$0.60 each typical | 1 | $0.60Typical price |
| Spinach$0.35/oz typical | 2 oz | $0.70Typical price |
| Cottage cheese or ricotta$0.17/oz typical | 4 oz | $0.68Typical price |
| Parmesan$0.55/oz typical | 1 oz | $0.48Typical price |
| Total for the servings shown | $5.92 | |
Pantry staples you likely have
Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blendsSalt and pepper
Not included in the cost.
Ingredients
- 1 butternut squash
- 2 tbsp pine nuts
- 1 tbsp extra virgin olive oil
- 1/2 tbsp minced garlic
- 1/4 tsp red pepper flakes
- 1/4 cup thinly sliced sun-dried tomatoes
- 1/2 lemon
- 1/2 lemon
- 2 cups baby spinach
- 1/2 cup ricotta
- 1/4 cup grated parmesan cheese
- salt and pepper to taste (optional)
Steps
- Cut the butternut squash into noodles with a spiralizer, or slice it into thin noodle-shaped strips.
- Toast the pine nuts in a large dry skillet over medium heat for 3 minutes, then transfer them to a plate.
- Heat the olive oil in the skillet, then cook the garlic, red pepper flakes, and sun-dried tomatoes for 1 minute.
- Add the squash noodles and cook for 6 minutes, stirring often, until tender.
- Stir in the lemon juice and spinach, then cook for 2 minutes until the spinach wilts.
- Fold in the ricotta and Parmesan, season with salt and pepper, and sprinkle with the toasted pine nuts.
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