Butternut Squash Noodles Recipe by Amanda Celestino from The Spruce Eats.

Ingredients

• 1 to 2 butternut squashes, depending on size (neck should be 3 to 5 inches long)
• 2 tablespoons olive oil
• 1 to 2 tablespoons unsalted butter
• 2 tablespoons grated Parmesan cheese, more to taste
• 1/4 teaspoon fine salt, more to taste
• 1/4 teaspoon freshly ground black pepper, more to taste

Directions

1. Prepare the Butternut Squash: Wash the butternut squash, then cut it in half crosswise to separate the long neck from the round bottom. Peel the neck portion, saving the round bottom for another use (you can peel, chop, and roast it separately).
2. Make the Noodles: Cut the peeled squash neck to fit your spiralizer, following the instructions. Use the shredder blade to create spaghetti-like noodles (about 4 cups).
3. Dry the Noodles: Place the noodles on paper towels or a clean dish towel, cover with more towels, and gently press to remove any excess moisture.
4. Cook the Noodles: Heat a large skillet over medium-high heat, adding oil once hot. When the oil shimmers, add the noodles. Reduce heat to medium and cook, stirring occasionally, until tender and lightly golden, about 4-6 minutes.

Finish with Butter and Cheese: Add butter to the skillet, stirring until it melts and coats the noodles, about 1 minute. Sprinkle with Parmesan and toss. If the noodles are too thick, add water 1 tablespoon at a time to loosen. Season with salt and pepper to taste, then serve warm.