Zucchini Noodles and Butternut Squash in a Garlic-Lemon Sauce recipe
All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Ingredients
- 1 small butternut squash - peeled, seeded, and cut into 1/2-inch cubes ¼ cup olive oil, divided kosher salt and freshly ground black pepper to taste 2 large zucchini, ends cut and spiralized 1 clove garlic, minced, or to taste 1 teaspoon Italian seasoning, or more to taste ½ teaspoon red pepper flakes 1 ½ teaspoons lemon juice, or to taste ⅓ cup finely grated Parmigiano-Reggiano cheese
Nutrition Info
- 580.7 caloriescarbohydrate: 71.6 gcholesterol: 11.7 mgfat: 32.1 gfiber: 14.1 gprotein: 14.3 gsaturatedFat: 6.3 gservingSize: -sodium: 457.3 mgsugar: 16.9 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Noodles and Butternut Squash in a Garlic-Lemon Sauce
Directions
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Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Arrange butternut squash into a single layer over the prepared pan. Drizzle with 2 tablespoons olive oil and season with salt and pepper.
Bake squash in the preheated oven, turning halfway, until browned and softened, about 35 minutes.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add zucchini, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook and stir until zucchini is tender, about 4 minutes. Mix in baked squash and lemon juice until just combined. Top with Parmesan cheese.