Butternut squash noodles with tahini sauce
 
Prep time
Cook time
Total time
 
Vegan pasta has never tasted so good. Sweet butternut squash noodles are tossed with a creamy, salty, delicious miso tahini sauce. Super easy to put together and the leftovers are good warm or cold!
Author:
Serves: 4 servings
Ingredients
  • For the noodles:
  • 1 butternut squash
  • 1 tablespoon + 1 teaspoon olive oil, divided
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 can garbanzo beans, rinsed
  • ¼ red onion, finely diced
  • ½ cup freshly chopped Italian parsley
  • For the dressing:
  • 1 garlic clove
  • 3 tablespoons tahini
  • 3 tablespoons water
  • 1 tablespoon olive oil
  • juice of 1 lemon, about 3 tablespoons
  • 1 teaspoon red miso paste
Instructions
  1. Pre-heat the oven to 400 degrees
  2. To spiralize the butternut squash, peel the skin off until you see the bright orange flesh. Cut the bulbous bottom of the squash off where the seeds are and set aside. Cut the remaining squash into two pieces and load into the spiralizer according to your machines directions and spiralize the butternut squash.
  3. Line two baking sheets with parchment paper. Combine the squash with one tablespoon of olive oil and the red pepper flakes and toss well to combine. On the other sheet toss the remaining teaspoon of olive oil with the garbanzo beans and season with salt and pepper. Roast the squash and the chickpeas for 7 minutes or until the noodles have softened slightly but are not mushy.
  4. While the squash is roasting grate the garlic into a small bowl using a microplane or finely dice the garlic with a pinch of salt to help break it down. Add the tahini, water, olive oil, lemon juice and miso and whisk well to combine. You can add a little bit more water to thin the dressing if needed.
  5. In a large bowl combine the roasted squash, chickpeas, onion and parsley and toss well. You can pour the dressing over the top and mix or serve it on the side.
Recipe by Scaling Back at https://www.scalingbackblog.com/butternut-squash-noodles-with-tahini-sauce/